Cascabel and orange marinade

Yield: 1 Servings

Measure Ingredient
2 ounces Cascabels
2 \N Cloves crushed garlic;
1 \N Orange; juice and zest from
1 tablespoon Ground allspice
2 tablespoons Salt
2 tablespoons Molasses
½ tablespoon Oregano
1 tablespoon Freshly ground black pepper
1 dash Olive oil
1 \N Good squeeze of a fresh lime

Date: Tue, 21 May 1996 14:45:47 +0100 From: gcaselton@... (Graeme Caselton BSc(Open)) For meat, fish or vegetable kebabs. Makes approximately 2 cups.

Toast, soak, puree and sieve 2 oz of cascabels. Mix together with remaining ingredients. Marinate meat overnight and fish/vegetables for 4 hours. Skewer and smoke over wood. Reduce marinade in a pan with a blob of butter and serve with the kebabs.

From "Cool Chile Co." - recipe list with tepins.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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