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Yucatan bbq sauce
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| Artist: |
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| Categories: |
Barbecue, Chicken, Fish, Poultry, Sauces & Dressings, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Lemon peel and juice | | 5
| | Oranges peel and juice | | 1
| tbsp | Achiote seed softened in war | | 1
| tsp | Cayenne | | 1/2
| cup | Powdered chile ancho | | 1/2
| cup | Powdered new mexico chile (c | | 1/2
| cup | Powdered californa chile | | 6
| | Cl Garlic large | | 1
| cup | Olive oil | | 3
| tbsp | White wine vinegar | | 2
| tsp | Salt |
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Procedures:
| 1 | Peel the lemons and oranges to get long strips of peel. | | 2 | Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients i a large mixing bowl, mix well. | | 3 | Working in batches, transfer the soupy mess a food processer or blender and process until its chopped to a coarse stick paste. | | 4 | Youmay freeze the sauce at this stage, as it freezes beautifully.sme thickly on chicken of fisk. | | 5 | Let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or bbqing. | | 6 | Basting occasionally during the cooking. | | 7 | Covers 3-4 chickens. |
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