[CH] Fajita Juice and Old Sour
Myron Menaker (myronm@bellsouth.net)
Sat, 27 Jan 2001 07:16:49 -0500
Received from a friend, Sandee in Utah:
Fajita Juice
1 Large Lime
1/2 Cup Pickled Hot Jalapeno Slices , Reserve Juice --
Finely Chopped
2 Tablespoons Reserved Juice
2 Tablespoons Worcestershire Sauce
Remove the zest from the lime with a fine-tooth grater or a zester. If
removed with a zester, chop finely.
Squeeze the juice from the lime and combine with the zest, chopped
jalapenos, reserved pickling juices from the peppers, and the
Worcestershire sauce. Season to taste with salt. Use as a marinade for
grilled chicken, ribs, fish, roasts, or chops
Makes about 1/2 c, enough for 4 portions with meat or fish.
...which reminds me of this Florida favorite....
Old Sour
2 cups Key Lime juice or Persian Lime juice
1 tablespoon salt
2 Bird Peppers or a few drops of hot sauce
Mix all ingredients together. Let stand one day or longer.
Strain through cheesecloth four times,
reserving peppers. Pour into bottles with Bird Peppers. Cork.
Refrigerate two weeks or more
before using. Store in refrigerator two to three months.
Old Sour is a very old Key West tradition and Conchs
use on it just about everything.
Heat can easily be added to both recipes through the judicious use of
your favorite chiles!
Myron in Florida
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Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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