Spicy grilling marinade/sauce

Yield: 1 Servings

Measure 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

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

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