Originally Posted by chinchilla
1/2 c shallots (I usually finely dice white onion)
1 tsp powder ginger
4 medium garlic cloves
1-1/2 tsp cumin
2 tsp brown sugar
3 Tbl lime juice
2 tsp hot sauce
2 Tablespoons cilantro (chopped)
Sweat onions in oil (olive) add garlic (don't burn) - pull off heat add rest of stuff. Cool down in fridge. Apply to fish for at least 30 minutes. I think I might have let it go longer.
1/2 medium red onion minced
1/2 medium jalapeño (i used tsp cayenne - never have jalaps laying around)
1 Tablespoon lime juice
2 tablespoons fresh cilantro
salt and pepper to taste
They're you go! Gonna try a jerk rub on some beer can chicken tonight. I'll let you know how it goes.
Mind if I put those recipies in the BBQ Central cook book?