Achiote Sauce
- 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
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
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
