|per 100 g||Total Recipe|
|Gross weight||100 g||75 g|
|Energy||121 kJ / 29 kcal||91 kJ / 22 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||3 g||2 g|
|Salt||1041 mg||781 mg|
8 gChili pepper
7 gCoriander leaves
2 gSea salt
75 gTotal recipe weight
Halve the lemon, remove the seeds and squeeze the juice into the bowl.
Next add the sugar and allow it to sit for a few moments while you prepare the rest of the ingredients,
wash the chili and if you want a milder marinade, de-seed the chili otherwise use whole. Chop the chili finely until it looks like its minced, and add to the bowl.
Finely chop the coriander leaves and also add them to the bowl.
Stir the mixture so the sugar dissolves and the chili mixes through nicely.
Add the garlic and onion powder and stir again. The marinade should now have a firmer consistency.
Add salt, mix and taste. You can add more sugar if the marinade is to runny or too sour. (this will depend on the lemon)
Add to the dish you'd like to marinate.
This marinade is also great as a sauce or a dressing for an oriental type salad.
Experiment a with different chili types for flavour and heat profile.