Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Achiote Sauce




Source of Recipe


Internet


List of Ingredients




1 tbsp unsalted butter
1 onion, roughly chopped
3 garlic cloves, minced
1 1/2 tbsp tomato paste
1 1/2 tbsp Achiote paste, crumbled,
2 cup chicken stock
1 tsp salt
2 tsp freshly-cracked black pepper
2 tbsp white vinegar


Recipe



In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes.

Stir in the garlic, tomato paste, and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently.

Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.

Add the vinegar and cook for 2 to 3 minutes.

Puree in a blender or food processor. Store in refrigerator for 2 to 3 days.