2 lemon peel and juice
5 oranges peel and juice
1 T. achiote seed softened in Warm water
1 t. cayenne
1/2 C. powdered chile ancho
1/2 C. powdered new mexico chile (Chimayo)
1/2 C. powdered California chile
6 cloves garlic large
1 C. olive oil
3 T. white wine vinegar
2 t. 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. 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