Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Fresh lime juice |
2 teaspoons | Coarsely grated lime peel |
¼ cup | Olive oil |
20 millilitres | Garlic -- minced |
⅓ cup | Chopped fresh cilantro |
1½ teaspoon | Hot pepper sauce |
1½ teaspoon | Dried oregano |
¾ teaspoon | Salt |
¼ teaspoon | Coarsely ground black |
\N \N | Pepper |
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.
Recipe By :