| 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”