Description
This quick DIY Achiote Paste is an easy way to add flavor and color to your favorite meat marinades, rice dishes, stews and more. Made with a blend of annatto seeds, whole spices, vinegar and fresh citrus, it’s a powerful secret weapon to keep in the fridge and use to spice up your life!
Ingredients
Units
Scale
- 1/4 cup whole annatto seeds
- 1 tbsp coriander seeds
- 1 tbsp dried oregano
- 2 tsp cumin seeds
- 1 tsp peppercorns
- 2 whole cloves
- 1 tsp salt
- 6 garlic cloves, minced
- 1/4 cup orange juice (freshly squeezed)
- 1 tbsp lime juice
- 1 tbsp white vinegar
Instructions
- Grind the whole spices. In a mortar & pestle, food processor or spice grinder grind the annatto seeds, coriander, oregano, cumin seeds, peppercorns, and cloves until a semi-fine powder forms.
- Blend with remaining ingredients. Combine the ground spices with the salt, garlic, orange juice, lime juice, and vinegar in a food processor and process until a paste forms. Add more orange juice and/or vinegar if you’d like a wetter/thinner consistency. See notes for storage instructions.
Notes
Storage: Store in an airtight container in the fridge for up to a month. Freeze for up to 3 months.
Usage ideas: Use as a marinade on meats, fish, veggies, etc. or to add color into starchy dishes like rice, empanada doughs and breads.