Roasted Garlic & Chilli Marinade Recipe

Preheat and prepare garlic

Preheat oven to 200°C (400°F). Trim the top 1/4 inch off each garlic bulb to expose the cloves. Place bulbs cut-side up on a small sheet of foil or in a shallow baking dish.

Season and roast

Drizzle about 2-3 tablespoons of the olive oil over the exposed garlic heads, sprinkle 1 teaspoon of the sea salt across them, then wrap the foil to form a loose packet (or cover the dish). Roast for 35–45 minutes, until cloves are soft, caramelized and golden brown. Remove and let cool until touchable.

Squeeze the roasted garlic cloves from their skins into a small bowl. Mash with a fork to a smooth paste. Reserve remaining olive oil for the marinade (you should have ~1/2 cup + the 2–3 tbs used on garlic).

Prepare fresh chillies by removing stems and, if desired, seeds for milder heat. Roughly chop. In a small skillet over medium heat, warm the remaining olive oil (about 1/2 cup). Add chopped fresh chillies and dried chilli flakes and sauté for 30–45 seconds until fragrant, careful not to burn.

Add smoked paprika and ground cumin to the warm oil and stir for 10–15 seconds until aromatic. Remove skillet from heat and let cool briefly (about 1–2 minutes).

Transfer the sautéed chilli-oil mixture to the bowl with the mashed roasted garlic. Add honey and freshly ground black pepper; stir to combine.

Pour in red wine vinegar, lemon juice, and soy sauce. Whisk or blend with a small immersion blender for 20–30 seconds until emulsified and smooth. Taste and adjust salt — add up to remaining 1 teaspoon sea salt if needed.

Stir in chopped fresh parsley for brightness. If marinade is too thick, whisk in up to 2 tablespoons warm water, 1 tablespoon at a time, until desired consistency for brushing or pouring is reached.

If using, stir in toasted sesame oil for a nutty note (about 1/2 tsp). Let the marinade rest at room temperature for 15–20 minutes to allow flavors to meld. Store in a sealed jar in the refrigerator for up to 7 days; bring to room temperature and stir before using.

Use: brush over meats, fish, vegetables, or tofu 10–30 minutes before cooking or as a basting glaze during grilling/roasting. Also excellent as a dipping sauce when thinned slightly with warm water or extra vinegar.