Chipotle Marinade (hot)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | c | Fresh orange juice |
| 2 | t | Oregano |
| 1/4 | c | Fresh lime juice |
| 1 | t | Cumin |
| 6 | Canned Chipotle chilies | |
| minced | ||
| 2 | T | Wine vinegar |
| 4 | Cloves garlic | |
| 1 | t | Salt |
| 1 | t | Freshly grated orange rind |
| 1 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 167
Total Fat: 18.6g
Cholesterol: 58.8mg
Sodium: 3384.1mg
Potassium: 1001.8mg
Carbohydrates: 41.4g
Fiber: 3g
Sugar: 22.6g
Protein: 17.3g