Lime-cilantro marinade

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.

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