- One 5-ounce bottle Tabasco Green Pepper Sauce or other green hot pepper sauce
- 1 cup dry white wine
- ½ cup bacon drippings or melted butter
- 5 cloves garlic, smashed
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 small jalapeno pepper, seeded and minced
- In a small nonreactive bowl, whisk together the Tabasco sauce and wine. Set over low heat, and gradually whisk in the bacon drippings. Add the garlic, lemon juice and zest, salt, pepper, and jalapeno. Mix until well blended. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.