| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 2 | oz | Cascabels |
| 2 | Cloves crushed garlic | |
| 1 | Orange, juice and zest from | |
| 1 | T | Ground allspice |
| 2 | T | Salt |
| 2 | T | Molasses |
| 1/2 | T | Oregano |
| 1 | T | Freshly ground black pepper |
| 1 | ds | Olive oil |
| 1 | Good squeeze of a fresh lime |
INSTRUCTIONS
Date: Tue, 21 May 1996 14:45:47 +0100 From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) For meat, fish or vegetable kebabs. Makes approximately 2 cups. Toast, soak, puree and sieve 2 oz of cascabels. Mix together with remaining ingredients. Marinate meat overnight and fish/vegetables for 4 hours. Skewer and smoke over wood. Reduce marinade in a pan with a blob of butter and serve with the kebabs. From "Cool Chile Co." - recipe list with tepins. CHILE-HEADS DIGEST V2 #326 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13975.2mg
Potassium: 788.6mg
Carbohydrates: 41.8g
Fiber: 4g
Sugar: 30.1g
Protein: 1.6g