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Add a photoServings: 1
Ingredients
- 5 x z serrano chilies
- 2 Tbsp. rosemary
- 2 Tbsp. basil
- 2 Tbsp. thyme
- 2 Tbsp. parsley flakes
- 2 Tbsp. mustard seed
- 1/4 c. lime juice
- 2 Tbsp. orange juice
- 2 tsp salt
- 2 Tbsp. white vinegar
Directions
- At home, puree all ingredients in blender. At camp, place chops in double gallon zip-lock with marinade and let set in cooler overnight. Grill chops on coals.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 187 | |
| Calories from Fat 68 | 36% |
| Total Fat 8.12g | 10% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4676mg | 195% |
| Potassium 547mg | 16% |
| Total Carbs 25.85g | 7% |
| Dietary Fiber 9.4g | 31% |
| Sugars 5.6g | 4% |
| Protein 7.7g | 12% |
