- 2/3 cup freshly squeezed orange juice
- 1/4 cup achiote paste
- 2 to 3 jalapeno chiles stemmed and seeded if desired
- 7 garlic cloves, peeled
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 bunch cilantro, stems and leaves
Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.