Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    lemon peel and juice
   5                    oranges peel and juice
   1      tablespoon    achiote seed softened in
                        warm water
   1      teaspoon      cayenne
     1/2  cup           powdered chile ancho
     1/2  cup           powdered New Mexico chile
                        (chimayo)
     1/2  cup           powdered California chile
   6      cloves        garlic large
   1      cup           olive oil
   3      tablespoons   white wine vinegar
   2      teaspoons     salt

Preparation:

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with 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 its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or BBQing. Basting occasionally during the cooking. Covers 3-4 chickens.