Traditional Achiote Recado

This mild, citrusy red spice paste comes from the Yucatan, where it typically flavours suckling pig. Use as a rub for meat, fish, and poultry.

Ingredients:

• 1/2 cup water
• 2 tbsp achiote seeds
• 1/2 tsp allspice
• 1/2 tsp canella
• 2 tsp ground black pepper
• 1/4 cup each ancho and chipotle powder
• 4 tsp sea salt
• 1 tbsp ground Mexican oregano
• 3 cloves garlic, pan-roasted, then peeled
• 1/2 onion, thickly sliced, sautéed
• 1/4 cup pineapple vinegar or apple
• cider vinegar
• 1 1/2 cups orange juice
• 1/4 cup lemon juice

Preparation:

Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened.

Drain and put in a blender or food processor along with all the remaining ingredients. Blend until smooth.
Makes about 2 1/2 cups.