Mexican chili paste

Yield: 1 servings

Measure Ingredient
GRATED ZEST AND JUICE OF 1 ORANGE; 1 LIME AND 1 LEMON
5 GARLIC CLOVES; FINELY CRUSHED
3 tablespoons MILD CHILI POWDER
1 tablespoon PAPRIKA
1 teaspoon GROUND CUMIN
½ teaspoon DRIED OREGANO
¼ teaspoon GROUND CINNAMON
1 tablespoon OLIVE OIL
1 teaspoon SALT
½ GREEN CHILI; CHOPPED, OR MORE TO TASTE

ENOUGH FOR 1 MEDIUM LARGE OR 2 SMALL CHICKENS MIX ½ TSP OF EACH FRUIT ZEST AND ALL THE JUICES WITH THE OTHER INGREDIENTS, ADDING MORE SPICES IF DESIRED. LET STAND FOR AT LEAST 30 MINUTES TO THICKEN BEFORE COATING THE MEAT.

Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.

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