Refrito

Name: Refrito
Yield: Makes ½ cup 125 ml)
Ingredients: Freshly ground black pepper, to taste; 1 teaspoon unsalted butter; ½ teaspoon annatto (achiote) seeds; 1 medium onion, cut into ¼-inch (.5-cm) dice; Kosher salt, to taste

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Use in any Ecuadorian soup recipe to replace the refrito given.

Ingredients

1 teaspoon unsalted butter
½ teaspoon annatto (achiote) seeds
1 med

Condiment
Spicy
Vegetarian
Gluten-free

Method

In a small saucepan, heat the butter and annatto over low heat until the butter melts. Stir in the onions and cook for 10 minutes, or until translucent. Season with salt and pepper.