Recado Rojo

1. 1

   Combine the annatto, vinegar, and 2 tablespoons water in a small saucepan over medium heat.

2. 2

   Do not boil; turn off the heat when steam rises from the mixture.

3. 3

   Let stand for about 2 hours.

4. 4

   Meanwhile, combine the peppercorns, oregano, cumin, cinnamon, and coriander in a small skillet and turn the heat to medium.

5. 5

   Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes.

6. 6

   Turn off the heat.

7. 7

   When the annatto has soaked, combine it with its liquid, the toasted spices, the salt, and the garlic in a food processor.

8. 8

   Pulse the machine on and off, scraping down the sides as necessary, until the mixture is pasty (add a little more water if necessary).

9. 9

   Use immediately or cover and refrigerate for up to several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.