Try this Chipotle Marinade (Hot) recipe, or contribute your own.
Suggest a better descriptionDate: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@aol.com Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (606g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 194 | ||
Calories from Fat: 14 (7%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 5150.9mg | 178 % | |
Potassium 1240mg | 33 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 35.6g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.