Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Yucatan Barbecue Sauce




Source of Recipe


Internet


List of Ingredients




peel and juice of 2 lemons and 5 oranges
1 TBS achiote seeds, softened in hot water for 15 minutes
1-2 tsp cayenne
1/2 C powdered chile ancho
1/2 C powdered California chile
1/2 C powdered hot New Mexico chile, such as Chimayo
6 large cloves garlic, peeled
1 C olive oil
3 TBS white wine vinegar
2 tsp salt if desired


Recipe



Peel the lemons and oranges with a vegetable parer to obtain long strips of peel. Squeeze the juice from the peeled fruits and combine it with the 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 it is chopped to a coarse, sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken or fish. Let it marinate in the refrigerator as long as possible, at least overnight, before roasting, broiling or barbecuing until done. Baste occasionally during the cooking.