1tbspfreeze-dried strawberriescrushed into a powder (sub: 1 Tbsp apple juice)
1/2tspdried Thai chilis or 2 teaspoons chili paste
1/2tspfreshly grated ginger
Pinch sea salt and black pepper
In a blender, add all the ingredients except coconut oil and blend on high.
Turn down the speed a little and slowly drizzle in coconut oil.
Marinate the meat or fish for at least 2 hours and grill it until it’s no longer pink inside, about 4 minutes per side. Discard the leftover marinade. Or, bring the leftover marinade to a boil and cook it for 5 minutes to kill any bacteria.