Pomegranate Marinade

1 teaspoon freshly ground pepper
1/2 teaspoon ground Aleppo chile pepper
8 fresh bay leaves, stemmed and minced
1 bunch fresh thyme, leaves picked (about 5 tablespoons)
1/4 cup pomegranate molasses
1/4 cup Zinfandel vinegar
2 tablespoons extra-virgin olive oil
5 cloves garlic


Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.