Yield: 1 servings
|1 cup||Freshly-squeezed orange juice|
|2 tablespoons||Freshly-squeezed lime juice|
|1 \N||Morta chile|
|\N \N||(or 3 Arbol chiles)|
|1 cup||Red Tomato Salsa; see * Note|
|¼ cup||Vegetable oil|
* Note: See the "Red Tomato Salsa" recipe which is included in this collection.
Combine the orange juice, lime juice and chile(s) in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chile(s) is plump, about 5 minutes. Set aside to cool. Transfer the citrus mixture to a blender. Add the remaining ingredients and puree until smooth. This recipe yields about 2 cups of marinade.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6149 broadcast 08-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.