| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Raw thistle honey |
| 1 |
oz |
Vermouth; (dry) |
| 1 |
|
Lime; (fresh), juice of |
| 1 |
ts |
Garlic; (fresh), pureed |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Cilantro; (fresh), minced |
| 1/4 |
ts |
Oregano; (fresh), minced |
| 1/4 |
ts |
Basil; (fresh), minced |
| 1/8 |
ts |
Ginger; (fresh), minced |
| 1/8 |
ts |
Coriander seeds; ground |
| 1/8 |
ts |
Cumin |
| 1/8 |
ts |
Cayane pepper; ground |
| 1/8 |
ts |
Paprika |
| 1/8 |
ts |
Red pepper flakes |
INSTRUCTIONS
Combine ingredients in warm glass mixing bowl. Mix ingredients slowly with
bamboo brush. Pour marinade into heavy duty plastic storage bag and add
fowl, fish, or meat to be grilled. Seal bag and refrigerate for four to six
hours (or overnight) before grilling. Baste often while grilling.
Posted to CHILE-HEADS DIGEST by "David Louis Harter"
<webmaster@catechnologies.com> on May 18, 1998
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