| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Marinade, Marinades | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Fresh lime juice |
| 2 | t | Coarsely grated lime peel |
| 1/4 | c | Olive oil |
| 20 | Garlic, minced | |
| 1/3 | c | Chopped fresh cilantro |
| 1 1/2 | t | Hot pepper sauce |
| 1 1/2 | t | Dried oregano |
| 3/4 | t | Salt |
| 1/4 | t | 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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