Passover Vinegar-Paprika Marinade

A marinade forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in ROAST CHICKEN WITH VEGETABLES, where it is originally used.

Ingredients

• 1/4 cup (60 ml) kosher-for-Passover vinegar
• 1 teaspoon (5 ml) sweet paprika
• 1/4 teaspoon (1 ml) hot pepper flakes
• 1 head garlic, cloves peeled and crushed
• 2 teaspoons (10 ml) chopped fresh oregano (I used 1 teaspoon (5 ml) dried)
• 1/2 cup (120 ml) kosher-for-Passover vegetable or olive oil
• Salt and freshly ground black pepper to taste ( 1 teaspoon (5 ml) kosher salt & 1/2 teaspoon (2.5 ml) black pepper)

Method

1. Combine the vinegar, paprika, hot pepper flakes, crushed garlic, and oregano in a small bowl.
2. Whisk in the oil.
3. Season to taste with salt and pepper.