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Tequila Lime Marinade

½ cup Chavie’s North of the Border Salsa Verde
2 oz. tequila
2 oz. lime juice
½ tsp. cracked black pepper
¼ tsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. salt
1 clove garlic, minced
1 Tbsp. minced onion
½ tsp. fresh cilantro, finely minced
2 Tbsp. vegetable oil

Procedure
Combine all ingredients in mixing bowl and whisk together. This recipe will marinate up to 3 pounds of boneless chicken breasts or sirloin beef when done using zipper-style plastic bag. Marinate meat 4 hours or more in refrigerator, and then grill over a hot fire.

Yield: 1 Cup

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