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Grape and Hatch Chile Marinated Tri Tip
Recipe By Chef Tom Fraker

Grape and Hatch Chile Marinated Tri Tip


3 1/2 cups Melissa's Red, Green & Black Muscatos Grapes, rinsed
2 tablespoons Whole Grain Dijon Mustard
1/3 cup White Wine Vinegar
3/4 cup Cognac
1/2 Melissa's Perfect Sweet Onion, diced
3 New Mexico Hatch Pepper, roasted; peeled; stemmed & seeded
1 Lime, juiced
1 Green Apple, cored; diced
Kosher Salt & Freshly Ground Pepper, to taste

1 Tri Tip Roast

Preheat the oven to 350ºF.

Place the first 9 ingredients into a sauce pan and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and using an immersion blender, carefully purée the mixture.

Place the Tri tip in a resealable bag. Pour the marinade over the meat and seal the bag. Marinate for 1 hour.

Place the meat in a baking dish and pour the marinade over the top. Bake for 35-45 minutes or until you reach your desired doneness.

Internal Temps:

125ºF Rare
135ºF Medium
145ºF Well Done

Makes about 6-8 servings.