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Achiote Sauce


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Ingredients:

  • 1 tb Unsalted butter
  • 1 Onion,; roughly chopped
  • 3 Garlic cloves,; minced
  • 1 1/2 tb Tomato paste
  • 1 1/2 tb Achiote paste,; crumbled
  • 2 tb White vinegar
  • 2 c Chicken stock
  • 1 ts Salt
  • 2 ts 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. Recipe By :TOO HOT TAMALES SHOW #TH6125
 
Posted to MC-Recipe Digest V1 #319
 
Date: Wed, 27 Nov 1996 09:16:29 -0500
 
From: Meg Antczak <meginny@frontiernet.net>