directions
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1
In a small bowl mash the garlic, chilies and lime juice together to form a paste
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2
Mash in the paprika, cumin, oregano, thyme and salt
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3
Stir in enough oil to make a thick paste
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4
Use immediately or cover tighdy and refrigerate up to 2 days. Yield: 1/4 cup SUGGESTED USE: This paste has some heat
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5
The flavors penetrate quickly into the flesh of fish fillets (30 minutes), shrimp (30 minutes), boneless chicken breasts (1 hour) or pork tenderloin (2 hours).
Southwestern Paste
ingredients
- 2 cloves garlic, minced
- 2 serrano chilies, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 /4 teaspoon dried thyme
- 1 /2 teaspoon salt
- 2 to 3 tablespoons vegetable oil