Name: Cascabel and Orange Marinade
Ingredients: 2 oz Cascabels; 2 Cloves crushed garlic;; 1 Orange; juice and zest from; 1 tb Ground allspice; 2 tb Salt; 2 tb Molasses; 1/2 tb Oregano; 1 tb Freshly ground black pepper; 1 ds Olive oil; 1 Good squeeze of a fresh lime

CATEGORY	CUISINE	TAG	YIELD
		Sauce	1	Servings

INGREDIENTS

2	oz	Cascabels
2		Cloves crushed garlic;
1		Orange; juice and zest from
1	tb	Ground allspice
2	tb	Salt
2	tb	Molasses
1/2	tb	Oregano
1	tb	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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