Achiote Sauce

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Achiote Sauce  

 

1 tbsp.butter or margarine

1 onion roughly chopped

3 garlic cloves minced

1 1/2 tbsps. tomato paste (Latin market, it's a  little square block)

1 1/2 tbsps. achiote paste crumbled

2 tbsps. white vinegar

2 cups  stock

1 tsp. salt

2 tsps. freshly 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  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.