Recado Rojo

 

Sauce

Recado Rojo

This rich, red paste is a classic seasoning in Mexico and Central America. It gets its bold color from achiote seeds (also called annatto) and deep flavor from blend of oregano, ancho chili powder and cumin. Use it on chicken, fish, pork or even stirred into stews.

2 tablespoons achiote (annatto) seeds

1 teaspoon cumin seeds

1 teaspoon dried oregano

1 teaspoon ancho chili powder

1 teaspoon coriander seeds

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon black peppercorns

1 medium yellow onion, chopped

4 cloves garlic

1/4 cup orange juice

2 tablespoons cider vinegar

1 tablespoon molasses

1 tablespoon brown sugar

Pinch salt

In a small, dry skillet over medium-low heat, combine the achiote, cumin, oregano, chili powder, coriander, cinnamon, allspice and peppercorns. Toast, stirring constantly, until just fragrant, about 2 minutes. Transfer to a spice grinder and grind until reduced to a fine powder. Transfer to a food processor or blender and add the onion, garlic, orange juice, vinegar, molasses, brown sugar and salt. Process until smooth.

Transfer to a bowl and use immediately or cover and refrigerate up to a week. Makes 1 cup.

Per 2 tablespoons: 35 calories, 0 fat, 0 cholesterol, 8 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein, 25 mg sodium.

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