Lemon and Oregano Marinade
Ingredients
- 1 tablespoon dried oregano (Desert, Mexican or Indio), or 3 tablespoons fresh, chopped Mediterranean oregano
- 1 teaspoon crushed hot red pepper (serrano is good)
- 1 teaspoon dried mild red pepper flakes
- ½ teaspoon sugar
- ¼ cup warm water
- 1 large clove garlic, minced
- 3 tablespoons white wine vinegar
- 1 teaspoon lemon juice
- 2 teaspoons grated lemon rind
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup vegetable oil
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine first 5 ingredients in a bowl and let macerate for a few minutes while you mince the garlic, grate and juice the lemon and chop the parsley. Add the vinegar, garlic, grated zest, lemon juice, parsley, salt and pepper to the bowl and stir well. Add oil and whisk the mixture to blend. Keeps well for a week in the fridge.
