Achiote Marinade/mop
- 2 c Cider Vinegar
- 24 oz Beer
- 4 tb Achiote Paste
- 2 tb Black Pepper
- 1 tb Granulated garlic
- 3 tb Pequin Pepper Flakes
- 2 tb Dry Mustard
- 1/4 c Ground New Mexican Chile
- 1 tb Oregano
- 1 tb Cumin seed, Roasted and
- -ground
- 4 tb Trappeys Mexi-Pep or Tabasco
- -Or?
- 2 tb 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
Date: Sun, 15 Dec 1996 13:25:28 -0800
Posted to bbq-digest V4 #098
Recipe by: Kurt Lucas
From: Kurt Lucas
Date: Sun, 15 Dec 1996 13:25:28 -0800
