Source: Diabetic Cooking Magazine/Chef Michel Nischan

A delicious, spicy marinade for meat, poultry, or fish that is very low in carbs and sodium.

Servings

0.5 cup fresh cilantro
0.75 whole jalapeno pepper , stemmed and seeded (or 1/8-1/4 tsp ground red pepper)
2 tbsp white wine vinegar (or rice vinegar)
1 tbsp fresh ginger root , minced
3 medium garlic cloves , minced
2 tsp fresh lemon peel , grated
1 tsp cumin seeds
1 tsp paprika
0.25 cup fresh lemon juice

1 Place cilantro, jalapeno, vinegar, ginger, garlic, lemon peel, cumin, and paprika in food processor or blender.
2 Process until finely chopped.
3 Add lemon juice and process until blended.

If using a blender, add only as much lemon to mixture as is needed to finely chop ingredients, then add remaining juice. Alternatively, mince fresh ingredients by hand, then stir in vinegar and lemon juice; use ground cumin in place of cumin seeds. If used as marinade, discard unused portion in which meat was soaking. Alternately, pour unused marinade into small saucepan, bring to boil, reduce heat and simmer 5 minutes. Cooked marinade can then be used for basting.