Achiote Citrus Marinade

Recipe Ingredients

2/3 cup	157ml	Freshly-squeezed orange juice
1/4 cup	59ml	Achiote paste
2		Jalapeno chiles - stemmed and seeded, if desired
7		Garlic cloves - peeled
1 tablespoon	15ml	Black peppercorns
1 tablespoon	15ml	Salt
1		Cilantro, stems and leaves

Recipe Instructions

Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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