Recipe courtesy of Mary Sue Milliken and Susan Feniger

Achiote Citrus Marinade

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  • Level: Easy
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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


  1. 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.