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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 50 min
Prep:: 15 min
Cook:: 35 min

Level:: Easy

Ingredients

1 tablespoon unsalted butter
1 onion, roughly chopped
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 tablespoons Achiote paste, crumbled
2 tablespoons white vinegar
2 cups chicken stock
1 teaspoon salt
2 teaspoons cracked black pepper

Directions

In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

My Private Notes

Name: Achiote Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Cuisine: mexican
Ingredients: 1 tablespoon unsalted butter; 1 onion, roughly chopped; 3 garlic cloves, minced; 1 1/2 tablespoons tomato paste; 1 1/2 tablespoons Achiote paste, crumbled; 2 tablespoons white vinegar; 2 cups chicken stock; 1 teaspoon salt; 2 teaspoons cracked black pepper