Achiote Marinade (Recado)

• 1 teaspoon salt
• 4 cloves garlic
• 2 tablespoons annatto seeds, ground
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 3 tablespoons red wine vinegar
• 3 tablespoons freshly squeezed orange juice

1. Crush the salt into the garlic using a mortar and pestle until a paste forms.
2. Add the annatto seeds, cumin, oregano, and black pepper and mix well.
3. Pour in the vinegar and orange juice and stir well.
4. Allow the marinade to sit for 5 minutes before using.
5. You will notice that the marinade will become thicker after it sits for a few minutes.
6. If you are not going to use it right away, transfer the marinade to an airtight container and refrigerate.
7. INGREDIENTS
8. Annato Seed
9. This seed, which is also called achiote, gives off a musky and earthy flavor.
10. It comes from the annatto tree and is used for both its flavor and red coloring.
11. It is fine to use annatto powder, but the ground seeds are a much better option.
12. The seeds are rather hard to crush by hand.
13. If you do not have a spice grinder, use your blender to create the powder.
14. TECHNIQUES
15. Making a Garlic Paste
16. When you crush salt into a peeled garlic clove, the garlic will let go of its moisture and turn into a paste.
17. This technique somehow magically mellows out the pungent flavor of raw garlic.
18. While you can create the paste using a knife (continue chopping a peeled garlic clove over a small mound of salt until you achieve a paste), a mortar and pestle is the easiest and best way to make the paste.
19. ADVANCE PREPARATION
20. This marinade can be stored in an airtight container in the refrigerator for up to 1 week.
21. This marinade goes incredibly well with chicken, fish, and pork.

salt, garlic, annatto seeds, ground cumin, oregano, black pepper, red wine vinegar, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/food/views/achiote-marinade-recado-380208 (may not work)