Title: Mexican Chili Paste
Categories: None
Yield: 1 servings

GRATED ZEST AND JUICE OF 1
-ORANGE; 1 LIME AND 1 LEMON
5 GARLIC CLOVES; FINELY
-CRUSHED
3 tb MILD CHILI POWDER
1 tb PAPRIKA
1 ts GROUND CUMIN
1/2 ts DRIED OREGANO
1/4 ts GROUND CINNAMON
1 tb OLIVE OIL
1 ts SALT
1/2 GREEN CHILI; CHOPPED, OR
-MORE TO TASTE

ENOUGH FOR 1 MEDIUM LARGE OR 2 SMALL CHICKENS

MIX 1/2 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@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.