Garlic Parsley Marinade

This is GPM, garlic parsley marinade or general purpose marinade. I've used it on roast beef, pork spareribs, sides of salmon, roasting chickens, and a whole host of cuts of various meats and vegetables.

• 2 heads garlic
• 1 bunch parsley
• 2 cups olive oil
• 1 roasted red pepper, skinned and seeded
• 2–3 roasted habañeros, skinned and seeded
• 6 leaves fresh sage/1 Tbsp. dried sage
• 1 Tbsp. fresh thyme
• 2 Tbsp. red wine vinegar
• 1 tsp. sherry vinegar
• 1 Tbsp. white wine
• 1 Tbsp. mustard
• 1 tsp. molasses
• Salt & pepper

Chop the dry ingredients very fine, then stir them well into the liquid and let it steep overnight to develop the flavours. It'll keep for a few weeks in the refrigerator.

Using a food processor or blender works, but it doesn't give you the best texture.