Costa Rican Marinade


  • 1/2 teaspoon grated lime peel
  • 1/3 cup lime juice
  • 1/4 cup tomato juice
  • 1 tablespoon fresh cilantro, chopped, or1 tablespoon fresh parsley, chopped
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper sauce
  • 2 cloves garlic, finely chopped


  1. Mix all ingredients in shallow non-metal dish or resealable plastic bag. Add up to 3 pounds chicken, pork or beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
  2. Remove meat from marinade; discard marinade.
  3. Grill meat as desired.

Yield: 8 servings

Per Serving: 15 Calories; 1g Fat (60.7% calories from fat); trace Protein;2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 95mg Sodium

Exchanges: 0 Vegetable; 0 Fruit; 0 Fat

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