Mexican: Achiote Recado 01 by Recipe Cottage

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	Achiote Recado 01

		Traditional Achiote Recado Makes about 2-1/2 cups 2 tablespoons annatto seeds 1/2 cup water 1 teaspoon freshly ground allspice 2 teaspoons freshly ground black pepper 1/2 cup ancho chile powder 4 teaspoons kosher salt 1 tablespoon toasted and ground dried Mexican oregano 3 cloves garlic, pan-roasted until brown and soft, then peeled 1/2 medium-sized white onion, thickly sliced, pan-roasted until brown and soft 1/4 cup pineapple vinegar or apple cider vinegar 1 1/2 cups freshly squeezed orange Juice 1/4 cup freshly squeezed lemon Juice Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to a simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Drain and put in a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator