8 Fresh Garlic Cloves
1/2 Can Chipotle peppers, canned with Adobo
2 TBL Kosher Salt
2 TBL Black Pepper
1 Cup Lime Juice, fresh squeezed
1 Bunch Fresh Cilantro leaves
1 1/2 Cup Yellow Onion diced
2 tsp Dried Chile Powder
2 tsp Ground Cumin
1 Cup Red Wine Vinegar
2 Cups Corn Oil
1/4 Cup Soy Sauce
1/2 Cup Teriyaki
