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THE ITALIAN DRESSING MARINADE:
Start by adding 3 tbsp of white vinegar for some twang and follow that up by adding two cups of water. I like to use distilled or bottled water for best results.

Next add half a cup of olive oil. I’m using GRAZA which is olive oil that is actually made from olives grown in Italy. This is an Italian Dressing afterall.

After that add the juice of two lemons and follow that up with grinding up half a teaspoon of anatto seeds – aka achiote – in a molcajete and add that to the marinade.

Then take half a cup of fresh papaya, mash it up too and add it to the marinade.

And we’re not done yet – for the powders I’m using 3 tsp of sugar to balance out the salt we are going to be adding, and following that up with 2 tsp of salt, 1 tbsp black pepper and 2 tbsp of WOW! Seasonings – this was a seasoning I developed for fajitas and steaks in the first place!

And for the final set of ingredients, I added in a sprig of fresh rosemary, 2 cloves of chopped garlic, half a diced onion and half a diced red bell pepper.

Cover this up and let it marinade overnight then on to the grill we go!

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