Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cider Vinegar |
| 24 ounces | Beer |
| 4 tablespoons | Achiote Paste |
| 2 tablespoons | Black Pepper |
| 1 tablespoon | Granulated garlic |
| 3 tablespoons | Pequin Pepper Flakes |
| 2 tablespoons | Dry Mustard |
| ¼ cup | Ground New Mexican Chile |
| 1 tablespoon | Oregano |
| 1 tablespoon | Cumin seed, Roasted and ground |
| 4 tablespoons | Trappeys Mexi-Pep or Tabasco Or? |
| 2 tablespoons | Kosher salt |
Mix all ingredients in a non reactive bowl. Use as a marinade or mop.
Posted to bbq-digest V4 #098
Recipe by: Kurt Lucas
From: Kurt Lucas <kurtl@...>
Date: Sun, 15 Dec 1996 13:25:28 -0800