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Achiote Citrus Marinade

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  • 2/3 c Freshly-squeezed orange juice
  • 1/4 c Achiote paste
  • 2 Jalapeno chiles; stemmed and seeded,
  • (2 to 3) if desired
  • 7 Garlic cloves; peeled
  • 1 tb Black peppercorns
  • 1 tb Salt
  • 1 bn 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. This recipe yields about 1 1/2 cups of marinade.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.