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Southwestern Marinade

2 garlic cloves
2 serrano chilies
1 bunch cilantro leaves
1/4 cup oil
2 tablespoons melted butter
1/2 cup chicken stock
Juice of one lime
Salt and pepper to taste

In a blender or food processor fitted with a steel blade, puree
the garlic, chilies, cilantro, oil, butter, lime juice and stock.
Add salt and pepper to taste.

Marinate meats several hours before grilling. I always set some
aside before adding the meat to be marinated. I use this reserved
marinade as a basting sauce while the meat is cooking.

Use for shrimp, chicken or pork tenderloin.

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