Costa Rican Marinade - cooking recipe

Ingredients

1/2 teaspoon lime zest
1/3 cup lime juice
1/4 cup tomato juice
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
2 garlic cloves, finely chopped

Preparation

Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
Cover the dish or seal the plastic bag and turn meat occasionally.
Grill meat to desired doneness and discard remaining marinade.