Spicy grilling marinade/sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Raw thistle honey |
| 1 | ounce | Vermouth; (dry) |
| 1 | Lime; (fresh), juice of | |
| 1 | teaspoon | Garlic; (fresh), pureed |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Cilantro; (fresh), minced |
| ¼ | teaspoon | Oregano; (fresh), minced |
| ¼ | teaspoon | Basil; (fresh), minced |
| ⅛ | teaspoon | Ginger; (fresh), minced |
| ⅛ | teaspoon | Coriander seeds; ground |
| ⅛ | teaspoon | Cumin |
| ⅛ | teaspoon | Cayane pepper; ground |
| ⅛ | teaspoon | Paprika |
| ⅛ | teaspoon | Red pepper flakes |
Directions
Combine ingredients in warm glass mixing bowl. Mix ingredients slowly with bamboo brush. Pour marinade into heavy duty plastic storage bag and add fowl, fish, or meat to be grilled. Seal bag and refrigerate for four to six hours (or overnight) before grilling. Baste often while grilling.
Posted to CHILE-HEADS DIGEST by "David Louis Harter" <webmaster@...> on May 18, 1998