Recipe for cooking costa rican marinade
Recipes from Peru, Brazil and South America :: South American Salsas, Sauces, and Condiments
1/2 tsp. grated lime peel
1/3 c. lime juice
1/4 c. tomato juice
1 Tbsp. fresh cilantro, chopped, or
1 Tbsp. fresh parsley, chopped
2 tsp. canola (or other vegetable) oil
1/4 tsp. salt
1/8 tsp. red pepper sauce
2 cloves garlic, finely chopped
Mix all ingredients in shallow non-metal dish or resealable plastic bag. Add up to 3 lbs. chicken, pork or beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
Remove meat from marinade; discard marinade. Grill meat as desired.
Yield: 8 servings
Per Serving: 15 Calories; 1g Fat (60.7% calories from fat); trace Protein;2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 95mg Sodium
Exchanges: 0 Vegetable; 0 Fruit; 0 Fat
