Achiote Sauce

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1		Onion - roughly chopped
3		Garlic cloves - minced
1 1/2 tablespoons	22ml	Tomato paste
1 1/2 tablespoons	22ml	Achiote Paste - crumbled, see * Note
2 tablespoons	30ml	White vinegar
2 cups	474ml	Chicken stock
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Freshly-cracked black pepper

Recipe Instructions

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

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6125 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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