Lime-cilantro marinade
1 Servings
Ingredients
| Quantity | 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 |
| Pepper | ||
Directions
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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