Honey Mojito Mojo Marinade and Grilling Sauce Recipe

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Ingredients:

1 cup honey
1 cup lime juice
1/4 cup rum or orange juice
3/4 cup vegetable oil
2 fresh or 3 canned jalapeño peppers, diced (remove seeds for less spicy sauce)
4 garlic cloves, minced
2 teaspoons cornstarch
1/2 cup fresh mint, chopped

Directions:

In a food processor or blender, puree the first seven ingredients. Transfer mixture to a medium saucepan, and boil until slightly thickened, 1 to 2 minutes. Stir in mint. Sauce may be used immediately as a grilling baste or cooled to use as a marinade.

Sauce can be made ahead and kept covered in refrigerator for up to 5 days. Marinate vegetables and seafood for 30 minutes; pork and chicken for up to 2 hours. Some favorite variations: Lemon Thyme (substitute lemon juice for the lime juice and thyme for the mint). Grapefruit Cilantro (substitute grapefruit juice for the lime juice and cilantro for the mint). Ginger Lime (substitute ginger for the jalapeño)

A lighter style sauce for marinating and basting poultry, pork, seafood and vegetables.

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Submitted 6/13/07.
Source: National Honey Board
Submitted By: b smith

Honey Mojito Mojo Marinade and Grilling Sauce


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