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Monday, July 18, 2011


This recipe is a favorite of NIOSA (Night in old San Antonio) revelers during Fiesta. The lines for this fare is at least an 1 1/2 hour wait.  Luckily, we have had this recipe for 35 years and make it several times during summer barbeques.  My suggestion is that you wear gloves when you are working with the jalapenos as they will sting your hands (even when you are skewering the meat).


1 c water
1/4 c red wine vinegar
1 T tomato paste
1 tsp garlic salt
2 cloves fresh garlic
1/2 tsp salt
1 tsp fresh ground pepper
1 bay leaf
1/2 c jalapeno peppers, sliced (don't use pickled)
1 1/2 lb of cubed sirloin tip
2 T butter

In a shallow dish, prepare the blended marinade...water, vinegar, garlic, salts, and pepper.  Add the bay leaf and jalapeno peppers.  Place cubes in marinade, cover, and refrigerate for 24 hours.  Remove meat from marinade and place on skewers.  Cook to taste and baste with melted butter.

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