2 Lemon peel and juice
5 Oranges peel and juice
1 tb Achiote seed softened in
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. 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.
NOTES : For marinating and basting