Yield: 4 Servings
|5||Garlic cloves; chopped|
|2 tablespoons||Ground red chile|
|1 teaspoon||Cumin; or more to taste|
|A large pinch oregano|
|1||Lime; juiced OR 1 lemon; juiced|
|½||Orange; the rind|
|2 tablespoons||Olive oil|
|2 tablespoons||Chopped cilantro|
Combine. Marinate for at least an hour, up to 2 days.
For whole or large pieces of fish, chicken, pork, lamb, shellfish.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to know to get you through the barbecue season," by Marlena Spieler, Wed 5/13/98; San Francisco Chronicle >Sent by Hanneman
Notes: Makes enough for about 2 pounds of food. See Also "Grilling3: Marinades and Rubs"
Recipe by: Essential Grilling Guide, by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998