| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | c | Fresh orange juice |
| 2 | ts | Oregano |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Cumin |
| 6 | Canned Chipotle chilies; minced | |
| 2 | tb | Wine vinegar |
| 4 | Cloves garlic | |
| 1 | ts | Salt |
| 1 | ts | Freshly grated orange rind |
| 1 | ts | Black pepper |
INSTRUCTIONS
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@aol.com Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”