Spicy Marinade Without the Usual Allergens

     This very simple marinade is intense, tasty, and just a bit hot. 

Marinated, pan-seared sirloin.  Also try this marinade
on lamb or game meat 

     2 heads of garlic
     1/2 onion
     3 Tb. olive oil (See Oil in the Glossary)
     2 tsp. cayenne pepper (See Spices in the Glossary)
     1 tsp. salt (See Salt in the Glossary)

Ready for the juicer.

     Crack open the heads of garlic and remove the hard stem bits (your juicer won't like them). There is no need to peel the individual garlic cloves. Put the garlic cloves through a juicer, followed by the half onion.  Stir in the remaining ingredients. The raw marinade will have an odd, slimy consistency. Don't worry about this effect: it will go away as soon as the meat starts to cook.  Marinate overnight.