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Yucatan BBQ Sauce

none

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 California 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 processor 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. Posted to the BBQ List by Carey Starzinger on Apr 26, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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