achiote sauce

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New
Text
Import
Yield
1 Servings
MeasureIngredient
1 tablespoon Unsalted butter
Onion,; roughly chopped
Garlic cloves,; minced
1½ tablespoon Tomato paste
1½ tablespoon Achiote paste,; crumbled
2 tablespoons White vinegar
2 cups Chicken stock
1 teaspoon Salt
2 teaspoons Cracked black pepper

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 and tomato 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 at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

Recipe By :TOO HOT TAMALES SHOW #TH6125 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak <meginny@...>

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