lunch · vegan · vegetarian · dairy-free · gluten-free
Homemade achiote paste (recado rojo)
Earthy red seasoning paste of annatto, spices, garlic and citrus for chicken, pork and fish.
- Time
- 20min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Grind annatto, cumin, peppercorns, allspice and oregano to a fine powder (soak annatto in hot vinegar first if your grinder struggles).
-
2
Mash garlic and salt, then work in the spices and citrus to a thick paste.
-
3
Refrigerate up to a month. Rub on chicken or pork, thinned with more citrus.
