Cascabel and orange marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Cascabels |
| 2 | Cloves crushed garlic; | |
| 1 | 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 | Good squeeze of a fresh lime | |
Directions
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.
CHILE-HEADS DIGEST V2 #326
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .