Yucatan Barbecue Sauce

peel and juice of 2 lemons and 5 oranges

1 TBS achiote seeds, softened in hot water for 15 minutes

1-2 tsp cayenne

1/2 C powdered chile ancho

1/2 C powdered California chile

1/2 C powdered hot New Mexico chile, such as Chimayo

6 large cloves garlic, peeled

1 C olive oil

3 TBS white wine vinegar

2 tsp salt if desired

Peel the lemons and oranges with a vegetable parer to obtain long strips of peel. Squeeze the juice from the peeled fruits and combine it with the 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 it is chopped to a coarse, sticky paste.

You may freeze the sauce at this stage, as it freezes beautifully.

Smear thickly on chicken or fish. Let it marinate in the refrigerator as long as possible, at least overnight, before roasting, broiling or barbecuing until done.

Baste occasionally during the cooking.