Years ago a friend brought me this recipe after a trip to Lima, hence the name, but it has a much wider application than just Latin American cuisine. It also can hold for months in the refrigerator, although it is usually not around that long in my house.
I use this marinade on chicken breasts, pork tenderloin or pork loin roasts. It’s also good on shrimp before grilling. Halfway through the roasting process, I toss it on new potatoes and return them to finish in a hot oven. I also mix the paste into soft butter and brush it on grilled sweet corn.
¾ cup olive oil
1 cup mint leaves
1 cup parsley or cilantro leaves
2 Tbl -¼ cup kosher salt
1-2 heads garlic (around 24 cloves)
¼ cup freshly ground black pepper
¼ cup ground toasted and freshly ground cumin
¼ cup sugar
2 Tbl smoked paprika
2 Tbl dried Mexican oregano
2 Tbl grated lime rind
1 cup freshly squeezed lime juice
1–3 Tbl minced jalapeno or serrano chili
Put all ingredients into a blender and work them until you have a smooth paste.