Buttermilk and jalapeño marinade

  • Difficulty Easy
  • Active time 5 minutes
  • Total time 5 minutes
  • Servings 1 portion
  • 3-5 jalapeño chillies, trimmed
  • 2 garlic cloves
  • 4 sprigs fresh coriander, leaves only
  • 2 spring onions/shallots, trimmed and cut into thirds
  • 500 g buttermilk
  • ½ tsp salt
  • 1 lime, zested (no white pith) and juiced


    1. Place jalapeños, garlic, coriander and spring onions/shallots into mixing bowl and chop 3 sec/speed 7.
    2. Add buttermilk, salt, lime zest and juice, then blend 3 sec/speed 4. Use immediately as a marinade (see Tips) or transfer into a sealable container and store in refrigerator until ready to use (see Tips). 

    Tips & Tricks

    • Using buttermilk in marinades helps tenderise meat or poultry, thanks to the naturally occurring acid in the buttermilk.
    • Place chicken or meat into a ceramic dish, cover with marinade and turn to coat. Cover and transfer into refrigerator for a minimum of 1 hour or overnight. Scrape off excess marinade, then barbecue or grill to your preference.
    • Before using marinade, set aside approx. 200 g to use as a dressing on green leafy salads, or as a sauce to serve with grilled meat or chicken.
    • You can store this marindate in a sealable container in the regrigerator for up to 3 days.

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