Makes 1 cup

Quintana Roo Tequila Lime Finishing Sauce

I really like the flavors that result from using spirits in cooking and as I discovered on a trip to Cancun, nothing works better when grilling Mexican inspired dishes than tequila.  It is a natural to combine with lime juice.  This sauce incorporates the Latin version of bouquet garni – oregano, thyme and marjoram with the tequila and lime juice.  While the sauce works well with all meat types, it really shines when used with grilled shrimp, scallops and poultry. It serves as the dressing base in Puerto Juárez Grilled Sweet Potato and Red Pepper Salad.

1/2 c freshly squeezed lime juice
1/4 c tequila
2 T Roasted Garlic Olive Oil (Add 1/8 t garlic powder if using regular extra virgin olive oil)
2 t finely grated lime rind
2 T honey
1 t thyme
½ t oregano
½ – 1 t marjoram (has the same qualities as oregano but sweeter and bolder. Begin with lesser amount and adjust to taste)
1 t salt
1/2 t chili powder

¼ t crushed red pepper flakes

Flavor Tier 1

Blend all ingredients in a small saucepan, whisking to blend well. Heat to simmer. Remove from heat. Pour into glass measuring cup or bowl.

Flavor Tier 2

Add red pepper flakes to the sauce. Whisk well. Let sit a minimum of an hour to meld the flavors. Can be prepared ahead of time and stored in the refrigerator for several weeks.

If using as a finishing sauce, reheat immediately prior to adding to the meat. Place grilled meat in a large bowl, pour sauce over, toss to coat and serve.

If using as a marinade, cool completely prior to pouring onto the meat.