| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinade, Marinades |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lime juice |
| 2 |
ts |
Coarsely grated lime peel |
| 1/4 |
c |
Olive oil |
| 20 |
ml |
Garlic — minced |
| 1/3 |
c |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Hot pepper sauce |
| 1 1/2 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black |
|
|
Pepper |
INSTRUCTIONS
In a large, shallow glass baking dish, combine ingredients. Refrigerate
unused marinade up to several days.
Uses: As a marinade for chicken, steaks, fish or shrimp (enough for about
2 pounds). Marinate at least 30 minutes. Baste with leftover marinade. If
cooking in the oven, serve with pan drippings.
Source: "The Ultimate Barbecue Sauce Cookbook", by Jim Auchmutey and :
Susan Puckett, 1995. Longstreet Press, Inc.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 07:55:21 -0400
From: kmeade@ids2.idsonline.com (The Meades)
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