Achiote Sauce Recipe

1. 1

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

2. 2

   Cook the onions till soft and translucent/soft, 12 to 15 min.

3. 3

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

4. 4

   Add in 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 min.

6. 6

   Add in the vinegar and cook for 2 to 3 min.

7. 7

   Puree in a blender or possibly food processor.

8. 8

   Store in refrigerator for 2 to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.