Red Marinade

The red comes from tomato paste and two paprikas rather than anything exotic. Everything in it is a hard herb with heat-stable oils, which is what makes it a marinade for searing rather than something you spoon over at the end. It was written for chicken and works exactly the same on turkey, which is what was in the fridge Building the marinade is this post. The dressing that goes with it and the sear itself are in Sauce and sear