 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 tablespoon(s) annatto seeds |
1/2 cup(s) water |
3 clove(s) garlic peeled and thinly sliced |
1/2 medium white onion thinly sliced |
1 teaspoon(s) ground allspice |
2 teaspoon(s) ground black pepper |
1/2 cup(s) ancho chile powder |
4 teaspoon(s) kosher salt |
1 tablespoon(s) dried oregano |
1/4 cup(s) cider vingar |
1 1/2 cup(s) fresh orange juice |
1/4 cup(s) fresh lemon juice |
Directions:
1. In a small saucepan, bring the annatto seeds and water to a boil. Cover, reduce the heat to low and simmer for 30 minutes. Remove from the heat and set aside to steep for 2 hours, or until softened. (Annatto seeds are a strong coloring agent, so keep spills to a minimum.)
2. In a small pan over medium heat, heat the oil. Add the garlic and onion and cook until softened, about 5 minutes.
3. Drain the annatto seeds, discarding the soaking liquid. Place them in a blender or food processor along with the garlic and onion mixture and remaining ingredients and blend until smooth. May cover and refrigerate for up to 5 days.
4. Per 1-teaspoon serving: 5 calories, 1 gm protein, 1 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 83 mg sodium, trace dietary fiber
|
|