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Cascabel and Orange Marinade
2 oz Cascabels
2 Cloves crushed garlic;
1 Orange; juice and zest from
1 tb Ground allspice
2 tb Salt
2 tb Molasses
1/2 tb Oregano
1 tb Freshly ground black pepper
1 ds Olive oil
1 Good squeeze of a fresh lime
Toast, soak, puree and sieve 2 oz of cascabels. Mix together with
remaining ingredients. Marinate meat overnight and fish/vegetables for 4
hours. Skewer and smoke over wood. Reduce marinade in a pan with a blob of
butter and serve with the kebabs.
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