|⅓ cup||Vegetable oil|
|⅓ cup||Cilantro; packed fresh, with stems|
|¼ cup||Fresh lime juice|
|¼ cup||Tamari soy sauce; (I used regular soy sauce)|
|1 ounce||Ginger; peeled and sliced|
|8||Cloves garlic; smashed and peeled|
|1 tablespoon||Cumin; ground|
|1||Whole dried red chili pepper; (ancho) (I left the seeds in, but if you want a milder marinade, you can remove the seeds)|
(Recipe makes enough for 1-2 pounds of meat or fish) Source: Barbara Kafka's "Party Food"
Combine all ingredients in blender and blend well until the cilantro and chili are finely chopped. The marinade can be made up until two days in advance. Bring to room temperature and stir well before serving.
Posted to JEWISH-FOOD digest by Lauren Cherman <lcherman@...> on Sep 20, 1998, converted by MM_Buster v2.0l.
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