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  • Jefferson Adams
    Jefferson Adams

    Quick Peach and Red Chili Marinade (Gluten-Free)


    Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.

    Ingredients:
    1 12-ounce jar peach preserves, or your own
    1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
    2 teaspoons fresh lime juice
    1 tablespoon fresh chopped mint

    Preparation:
    Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.

    Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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