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Put basil, rosemary and jalapeno pepper into a blender with some wine,
blend until herbs are chopped fine. Mix all the liquid together add the
garlic, ginger and fresh ground pepper. Mix well, let sit in a covered
container in a cool place, not cold, place in the kitchen. Its best to make
the marinade a few days before the meat goes on the grill. As the marinade
sits give it a stir or a shake once in awhile.
1 1/2 qt Red wine
1/2 qt Red wine vinegar
bn Fresh rosemary (small)
bn Fresh basil
6 Cloves garlic -- minced
1 Piece fresh ginger root --
To taste
3 tb Ground pepper
1 sm Jalapeno pepper stem
Removed
1 Servings