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achiote paste
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Red Spice Paste

Keep this spice paste in your refrigerator for a shortcut to delicious food.
Prep Time30 mins
Cook Time15 mins
Refrigerate4 hrs
Total Time4 hrs 45 mins
Course: Ingredient
Cuisine: American, Caribbean, Mexican, South American
Keyword: Make Ahead, Marinade, Seasoning
Author: Candace Wilkinson Roney

Equipment

  • small sauce pan
  • Mesh strainer
  • spice mill
  • blender or food processor

Ingredients

  • ΒΌ cup annatto seeds whole
  • 1 cup water
  • 1 Tbsp. Mexican oregano
  • 1 tsp. black peppercorns whole
  • 1 tsp. allspice berries whole
  • 1 tsp. cumin seed whole
  • 1 tsp. sea salt
  • 3 cloves fresh garlic peeled and crushed
  • 1 small onion chopped
  • 3 Tbsp. cider vinegar

Instructions

  • Simmer the annatto seeds in the water for 15 minutes; drain.
  • Grind the oregano, peppercorns, allspice berries and cumin seed in a spice mill; add to the drained annatto seed along with the salt, garlic, onion and vinegar.
  • Place all in an electric blender or food processor. Puree until smooth, adding water a teaspoon at a time as needed. Keep in mind that you are making a paste, not a sauce.
  • Refrigerate for at least 4 hours before using.

Notes

Smear onto any cut of meat and marinate 4 or more hours before grilling, broiling or roasting.