Achiote marinade/mop

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

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