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