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    Recado Rojo (for fish, poultry & pork)


    Source of Recipe


    The Grilling Book

    List of Ingredients




    1/4 cup anchiote seeds or ground achiote paste
    1 teaspoon cumin seeds
    1 teaspoon dried oregano
    4 cloves garlic, peeled
    1/2 teaspoon salt
    1/8 teaspoon cayenne, or to taste
    juice of 1 lemon and 1 lime

    Recipe



    Grind the achiote seeds, cumin, and oregano finely in a spice grinder. If using achiote paste, grind the cumin and oregano, then blend with the paste. In a mortar, pound the garlic with the salt and cayenne until it liquefies. Add the ground spices and pound to a paste. Combine the paste with the fruit juice in the mortar. Makes about 2/3 cup, enough for 4 servings of fish, poultry or pork.
 

 

 

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