|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|
|¼ teaspoon||Coarsely ground black|
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.
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