Title: Cascabel and orange marinade
 Categories: Sauce
      Yield: 1 Servings
 
      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
 
  Date: Tue, 21 May 1996 14:45:47 +0100
  
  From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) For meat,
  fish or vegetable kebabs. Makes approximately 2 cups.
  
  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.