Use this marinade for pork, chicken or lamb. Marinate thin cuts of meat (steaks, chops and chicken breasts), covered, in the refrigerator for 1 to 2 hours; larger cuts of meat, such as pork loins or shoulders, for 6 to 8 hours, or overnight.

Makes 1 cup, enough for 2 pounds of meat or seafood


  • 6 cloves garlic, peeled and finely chopped
  • 2 tsp. coarse salt (sea or kosher)
  • 3/4 cup fresh lime juice
  • 1/4 cup dry white wine
  • 1 Tbsp. red wine vinegar
  • 1 to 2 tsp. Piri-Piri sauce (Brazilian hot sauce), Tabasco sauce or your favorite hot sauce
  • 3 Tbsp. finely chopped, fresh flat-leaf parsley
  • 2 scallions (white and green parts), trimmed and finely chopped
  • 1 Tbsp. chopped, fresh rosemary or mint


    Place the garlic and salt in a mortar and mash to a paste with a pestle, or place in a bowl and mash with the back of a spoon. Add the lime juice, wine, vinegar, Piri-Piri sauce, parsley, scallions and rosemary and stir until all the salt is dissolved. Use within a few hours of making.

    Excerpted from Barbecue Sauces, Rubs and Marinades—Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017.

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