Venezuelan Spice Marinade

Sydney Mike's Note:

Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 3.5 cups

• ¼ teaspoon salt
• 2 teaspoons curry powder
• 2 cups tomatoes , finely diced
• ¼ cup onion , finely diced
• 3 garlic cloves , minced
• 1⁄8; teaspoon ground pepper
• ¼ cup fresh cilantro , chopped
• 1 red bell pepper , finely diced
• 1 cup barbecue sauce , spicy

Directions:

1. In a glass bowl, combine all ingredients & mix well.
2. Use immediately as a marinade for meat of your choice.

Reviews

[Miss Annie]

Excellent! It is spicy, but not too much heat. I especially loved the combination of curry, garlic and onion. I probably used a bit more of the fresh ground black pepper, but that's one of my loves. I used it as a marinade for a pork tenderloin. This is a keeper for sure, especially since there is no oil, and that's a good thing when you grill. Thanks so much, Sydney Mike for sharing this wonderful recipe.

[TeresaS]

Excellent marinade! I wasn't to sure about this because there is no oil or soy sauce. The normal ingredients in a marinade. I did cut the recipe in half and used it to marinade a scored flank steak. I marinated it for about 10 hours. It came out nice and tender with a touch of a tomato taste to it. Thanks for posting.

[Mom2Rose]

Aussie Swap #19: YUM!! We used this marinade on steaks and let it sit in the fridge for 3 hours before grilling! Awesome flavor - loved the cilantro!