Warm water 1 ts Cayenne 1/2 c Powdered chile ancho 1/2 c Powdered new mexico chile (Chimayo) 1/2 c Powdered Californa chile 6 Cloves garlic large 1 c Olive oil 3 tb White wine vinegar 2 ts 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. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, 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
2 peel and juice
3 peel and juice
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
achiote, american, bbq, blending, broiling, grilling, main, roasting, sauce, seed, softened, title, vegan, yucatan
