Achiote Paste

Name: Achiote Paste
Yield: Makes about ½ cup
Cuisine: Mexico
Ingredients: 2 tablespoons finely ground annatto seeds (sometimes labeled achiote); 1 tablespoon olive oil; 1 tablespoon pure chile powder, such as ancho; 2 tablespoons chopped fresh garlic; 1 teaspoon whole allspice (about 5), toasted and ground; ½ teaspoon ground cinnamon; 2 teaspoons honey, or to taste; 2 teaspoons dried oregano (preferably Mexican); 2 teaspoons dried oregano (preferably Mexican); 1 teaspoon salt; ⅓ cup or so fresh orange or tangerine juice, or enough to make a smooth paste; ⅓ cup or so fresh orange or tangerine juice, or enough to make a smooth paste; ⅓ cup or so fresh orange or tangerine juice, or enough to make a smooth paste

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

2 tablespoons finely ground annatto seeds (sometimes labeled achiote)
1 tablespoon olive oil
1

Americas
Mexico
Condiment
Gluten-free
Vegetarian

Method

Combine the Annatto seeds, olive oil, chile powder, garlic, allspice, cinnamon, honey, oregano, and salt in a blender. Blend, adding the juice a bit at a time until the mixture is a smooth paste. Store covered in the refrigerator for up to a week. Can also be frozen.