Chili-lime Barbecue Sauce

Mmmmmm...Grilled Chili-lime Chicekn Dinner! 

On Fridays morning I put a marinade into each bag of chicken that i brought home... 

tonight was the boneless skinless thighs in lime and salt...I need to make this a few times, then officially wrote this recipe and submit it for some award...oh  my goodness the barbecue sauce is to die for, even before it touched the meat---we are experimenting with brushing it onto the corn on the cob that we are also having tonight---a perfect marriage of flavors---an kind of a chili-lime chicken and corn on the cob--and i an too busy reveling here to make a vege---we did have cantaloupe as appetizer already...and the propane jsut ran out--ok...I will think of a vege after i write out the barbecue sauce recipe...and make a title

after the meat  were thrown on the grill by my husband--the chief at grilling at this house (i burn everything!) i began layering the flavors in the sauce for brushing on when it is near done---

IMPORTANT NOTE: Contamination is an issue--I don't have enough heat or digestive juices to deal with it etiehr, but everyone should be wise about contaminated utensils and surfaces:

SO, That is how we barbecue here, lest we cause the brush to have raw meat contamination---

First i marinate with something near what the sauce will be (or i don't depending,) we cook the meat  until near done---then begin turning and brushing on the sauce--letting it get dry and stick to the meat, then brushing on more until it is all used up...but the key is waiting until there will be no raw juices escaping...like 20 minutes into it if it is cut up...later of doing a whole chicken...(did i publish my beer can-less chicken, or have i lost that to poor memory already?) if I MUST put a sauce on on earlier in the grilling process, i spon it on, then go disinfect that spoon...then we still wait till the safe time to use the brush...our brush is like a paint brush here---no-lil wimpy thing! 

SO here is who i made the marinade...

the juice of two limes squeezed into a bowl

1/2 tsp of cumin... whisk it in with a small whisk

three or four TBPS of col,ld pressed extra virgin olive oil...whisk again...

heat another 1/2 tps of cumin---in a little pan, or small dish on the microwave--however you do it...I did it in the pan...scraped it out...but  poured in olive oil for sauteing my other ingredients:

Finely diced  green paper, and finely diced plum tomato ( the size of fresh  un-canned salsa--ok...and I would bet a tomatillo might work here too...Dump those into the pan peppers first....give them a bit of a roast...till soft and some browning...then pull that out and set aside and throw in the diced tomato...stir-fry saute quickly with a dash (as you like it--but it does not take much!!! or it will overtake!) of cayenne for some kick...add the peppers back in... stir around...then pour into the lime juice, olive oil and raw cumin...stir...mainly to cool, but also to blend the flavor...okay then I strained out the mushy solids, and placed them in my mini-food processor...a little one cup apparatus...and blended it almost smooth...and added a tsp or tow of dried cilantro--less of fresh---ok...and then poured that puree back into the flavored oil and lime juice mix...and whisked that again... everybody tasted it---my foodyiest child--who craves strong flavers said it was like and explosion of lots of flavors!

Everybody loved it--I am already re fluxing just waiting for that grill..but sometimes I HAVE to let my taste-buds play...or my cooking gets just plain boring!