-
1
Crush the salt into the garlic using a mortar and pestle until a paste forms.
-
2
Add the annatto seeds, cumin, oregano, and black pepper and mix well.
-
3
Pour in the vinegar and orange juice and stir well.
-
4
Allow the marinade to sit for 5 minutes before using.
-
5
You will notice that the marinade will become thicker after it sits for a few minutes.
-
6
If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
-
7
INGREDIENTS
-
8
Annato Seed
-
9
This seed, which is also called achiote, gives off a musky and earthy flavor.
-
10
It comes from the annatto tree and is used for both its flavor and red coloring.
-
11
It is fine to use annatto powder, but the ground seeds are a much better option.
-
12
The seeds are rather hard to crush by hand.
-
13
If you do not have a spice grinder, use your blender to create the powder.
-
14
TECHNIQUES
-
15
Making a Garlic Paste
-
16
When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste.
-
17
This technique somehow magically mellows out the pungent flavor of raw garlic.
-
18
While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
-
19
ADVANCE PREPARATION
-
20
This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
-
21
This marinade goes incredibly well with chicken, fish, and pork.
