| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 30g - jalapeño 15g - ginger, peeled 30g - garlic, peeled 230g - pineapple, crushed 30g - olive oil 5g - cumin, toasted 5g - oregona, fresh leaves |
mixing bowl | about 10 minutes | 350g |
RECIPE STEPS
Heat My Sous-Vide to 203°F/95°C
Prepare the jalapeños
Slice jalapeño and ginger into rings
Crush the garlic
Using the flat side of a knife, crush the garlic
Mix it all up
In a medium-sized bowl, combine jalapeño, ginger, garlic, and remaining ingredients
Stir well
Marinate your choice of meat