| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Orange juice |
| 2 |
c |
Key West lime juice |
| 5 |
lg |
Cloves of garlic |
| 10 |
|
Green serrano chiles |
| 2 |
tb |
Salt |
INSTRUCTIONS
This is what I brought to the hotluck. Don't know what to call it, maybe
Sour Mojo. These measures are approximate.
Combine the orange and lime juices, and stir in the salt to dissolve. Mince
the garlic finely, or run it through a garlic press, and add to the juice.
Slice the serranos thinly, add, and stir.
Allow to rest in a covered jar in refrigerator or at room temperature. The
aroma will change hour by hour as the serranos, lime and garlic combine
their influences. I like to let this rest for at least a day before use;
the sauce I used as a marinade this year was about
48 hours old.
For the hotluck, I bought a big bag of chicken wing halves, and let them
soak for a few hours in the marinade before cooking on skewers over
charcoal.
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com>
on Apr 13, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”