| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Grilling, Marinades | 4 | Servings | |
INGREDIENTS
| 5 | Garlic cloves; chopped | |
| 2 | tb | Ground red chile |
| 1 | ts | Cumin; or more to taste |
| A large pinch oregano | ||
| 1 | Orange; juiced | |
| 1 | Lime; juiced OR 1 lemon; juiced | |
| 1/2 | Orange; the rind | |
| 2 | tb | Olive oil |
| 2 | tb | Chopped cilantro |
| Salt | ||
| Pepper | ||
| 1 | pn | Sugar |
INSTRUCTIONS
Combine. Marinate for at least an hour, up to 2 days. For whole or large pieces of fish, chicken, pork, lamb, shellfish. *REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to know to get you through the barbecue season," by Marlena Spieler, Wed 5/13/98; San Francisco Chronicle >Sent by Hanneman Notes: Makes enough for about 2 pounds of food. See Also "Grilling3: Marinades and Rubs" Recipe by: Essential Grilling Guide, by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14, 1998
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