2 Tbsp decent bourbon (e.g. Beam's Choice, Evan Williams Black Label)
1/4 cup molasses
2 Tbsp fresh lemon juice
2 Tbsp cayenne-based hot sauce (e.g. Texas Pete, Frank's Red Hot)
1 Tbsp olive oil
1 1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/4 tsp salt
2 cloves garlic, minced
sliced hot peppers to taste
Combine all ingredients and mix well. Use to marinate fish (1 hour), chicken (2 hours), or pork (8 hours).
Adapted from Low-Fat, High Flavor Cookbook, p. 16.
This recipe last updated: 14 January 2004