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costa Rican Marinade 1/2 Teaspoon Grated Lime Peel
1/3 Cup Lime Juice
1/4 Cup Tomato Juice
1 Tablespoon Fresh Cilantro, Chopped, Or
1 Tablespoon Fresh Parsley, Chopped
2 Teaspoons Vegetable Oil
1/4 Teaspoon Salt
1/8 Teaspoon Red Pepper Sauce
2 Cloves Garlic, Finely Chopped mix All Ingredients In Shallow Non-metal Dish Or Resealable Plastic Bag. Add Up To 3 Pounds 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 |
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