Recipe courtesy of Mary Sue Milliken and Susan Feniger

Achiote Sauce

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
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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

  1. 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.