Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| 1 \N | Onion,; roughly chopped |
| 3 \N | 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@...>