Mexican chili paste
1 servings
Ingredients
| Quantity | 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 | |
Directions
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.