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marinade or wet rub, reduced sodium

(1 rating)
lynnsocko avatar
Recipe by
Lynn Socko
@lynnsocko
San Angelo, TX

You can reduce the fat by using water instead of olive oil, I did that today and actually liked it better. You can also play with the amounts of each ingredient and adjust to your liking. This is a very flavorful low sodium marinade. Nutrition Facts Serving Size 28 g Amount Per Serving Calories 113Calories from Fat 113 % Daily Value* Total Fat 12.6g19% Saturated Fat 1.8g9% Trans Fat 0.0g Cholesterol 0mg0% Sodium 65mg3% Total Carbohydrates 2.4g1% Sugars 1.4g Protein 0.2g Vitamin A 2% • Vitamin C 1% Calcium 0% • Iron 1% Nutrition Grade D * Based on a 2000 calorie diet

►
(1 rating)
yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For marinade or wet rub, reduced sodium

  • 1/4-1/2 c
    olive oil or water
  • 2 Tbsp
    reduced sodium worcestershire sauce
  • 2 tsp
    liquid smoke
  • 2 tsp
    apple cider vinegar
  • 1/4 tsp
    ground ginger (powder not fresh)
  • 1 Tbsp
    fresh crushed garlic, about 2 cloves
  • 2 Tbsp
    chopped, fresh cilantro
  • 1-3
    dried mexico chile pepper
  • 1-3
    dried pasilla chile pepper

How To Make marinade or wet rub, reduced sodium

  • 1
    Reduce the amount of olive oil to 2-3 tbsp and make it a wet rub, still delicious.
  • 2
    Leave pepper seeds in for more heat, or remove for less. You can also add salt to this recipe, but left out the only sodium is from the reduced sodium Worcestershire sauce.
  • 3
    Crush dried peppers in food processor. Finely chop cilantro and garlic. Mix all ingredients together.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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