Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Achiote Sauce
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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.
