Heat Scale: Medium
1 cup Olive Oil
1/3 cup Red Wine Vinegar or Lime Juice
2 cloves Garlic -- minced
1 teaspoon Dry Mustard
1 teaspoon dried Oregano
1 teaspoon ground Cumin
4 Jalapeno Chiles, stemmed and seeded -- finely chopped
Mix all ingredients by hand in a medium bowl, or process in a blender for a finer consistency; pour over meat. Cover tightly; refrigerate overnight, turning meat occasionally.
To use, drain meat, reserving marinade. Grill meat, basting frequently with marinade. Discard marinade; do not use as a table sauce. Yields enough for about 1-1/2 pounds of meat. Good for beef, pork, lamb or chicken.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved