Achiote Sauce

1. 1

   In a medium saucepan, over medium-low heat melt the butter.

2. 2

   Cook the onions until soft and translucent, 12 to 15 minutes.

3. 3

   Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently.

4. 4

   Add the chicken stock, salt and black pepper.

5. 5

   Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.

6. 6

   Add the vinegar and cook at end for 2 to 3 minutes.

7. 7

   Puree in a blender or food processor.

8. 8

   Store in refrigerator 2 to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.