Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Meat, Miscellaneous
Poultry Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lemon peel and juice
5 oranges peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered new mexico chile (Chimayo)
1/2 cup powdered Californa chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt
Peel the lemons and oranges to get long strips of peel. Squeeze the juice
from the peeled fruits and combine it with peel and all other ingredients in
a large mixing bowl, mix well. Working in batches, transfer the soupy mess to
a food processer or blender and process until its chopped to a coarse sticky
paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear
thickly on chicken of fisk. let marinate in the refrigerator as long as
possible, at least over overnight, before roasting, broiling or bbqing.
Basting occasionally during the cooking. Covers 3-4 chickens.
