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Tapatio Pollo Asado Marinade - 8 Oz
Marinade, Pollo Asado, Citrus
Our History. There is only one Tapatio hot sauce flavor and it hasn't changed since 1971 when Jose-Luis Saavedra, an immigrant from Mexico, created the Tapatio hot sauce. Tapatio is still a family-run company today and manufactured in California. Tapatio marinades and cooking sauces: Cooking authentic Mexican favorites with Tapatio has never been easier. Create some of the delicious flavorful recipes of popular Mexican cuisine using Tapatio Marinades and Cooking Sauces. Genuine Tapatio Hot Sauce is the star ingredient in all of these products. Give them a try! For questions or comments, please call: 800-601-4645. Find out more at www.tapatiohotsauce.com.
Ingredients
|
Serving Size: 1tbsp Servings Per Container: About 13 |
||
| Calories | Amount Per Serving
40 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 3g | 4% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 120mg | 5% |
| Potassium | Amount Per serving 45mg | 0% |
| Total Carbohydrate | Amount Per serving 3g | 1% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 0g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 0% | |
| Iron | 0% | |
Water, Canola Oil, Tapatio Hot Sauce [Water, Red Peppers, Salt, Spices, Garlic, Acetic Acid, Xanthan Gum, Sodium Benzoate (Preservative)], Garlic Powder, Spice, Orange Juice Concentrate, White Distilled Vinegar, Lime Juice Concentrate, Salt, Onion Powder.
Product Attributes
Directions
Pollo Asado Marinating Recommendations: The Tapatio Pollo Asado Marinade is ready to use. There is enough marinade for about 2 pounds of chicken (Follow safe handling practices and cook meat thoroughly). Marinate skinless cuts of poultry for about 30 minutes to achieve full flavor. Marinate skin-on cuts for about an hour to achieve full flavor. Marinate whole or half chicken for 2-3 hours depending on size. Put up to 2 lbs of meat in a re-sealable pouch or container. Reserve 1-2 tbsp for basting while cooking, then pour remaining contents onto the meat. Refrigerate while meat is marinating. Remove meat and discard the used marinade. Grill or Broil until desired doneness, basting with the reserved marinade.
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