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Sweet-Sour-Spicy Marinade

Grilled Zucchini

This is adapted from USA Weekend‘s “CookSmart” by Pam Anderson.  Makes enough for up to two pounds of grillables.  I just realized I missed the last ingredient, which was separated by a graphic, but it was great anyway, and spicy enough for me.

Mix it up in a large sealable bowl or bag and marinade your stuff 15 minutes to overnight.

  • 6 T ketchup
  • 1/4 c agave nectar
  • 1/4 c Thai chili or garlic chili sauce (I used Sriracha)
  • 2 T soy sauce
  • 2 T olive oil
  • 2 T white wine vinegar
  • 4 t Cajun seasonings, 5 Chinese Spice, or curry powder
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