10554 2 cups Tue Jul 07 11:52:00 -0700 2009 Wed Jul 08 12:17:27 -0700 2009 Mexican Licensed http://www.chow.com/recipes/10554 Wed, 08 Jul 2009 19:17:27 GMT A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor. Achiote paste, a thick, deep-red seasoning also known as recado colorado, originated in the Yucatán region of Mexico. It is best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor. Ready-made achiote paste is sold under several brand names and need only be mixed with bitter orange juice, lime juice, or vinegar before use.

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Crush annatto seeds in a mortar, or use annatto powder. Toast garlic on a griddle until charred, then peel. Process the garlic and bitter (Seville) orange juice (or 1/2 cup each orange juice and lime juice) to a fine paste. Using a mortar and pestle or spice grinder, grind coriander seed, kosher salt, cumin seed, black peppercorns, allspice berries, and cloves. Stir the annatto and the spices into the garlic paste. Transfer to a glass jar and store refrigerated up to 2 months.

]]> http://www.chow.com Aliza Green 67 Condiment/Sauce 1/2 cup annatto seeds (or 3 tablespoons annatto powder)**

]]> 74 10 cloves garlic

]]> 48 1 cup bitter (Seville) orange juice

]]> 282 2 tablespoons coriander seeds

]]> 301 1 tablespoon kosher salt

]]> 283 1 tablespoon cumin seeds

]]> 305 1 tablespoon black peppercorns

]]> 264 6 allspice berries

]]> 281 3 cloves

]]> 578 spice 830 rub 1024 yucatan 512 mexican 745 ethnic 840 mild 1023 aliza green 393 exotic 776 fun 465 garlic 5005 cheap 23680 affordable 38 budget