Traditional Achiote Recado

• 1/2 cup water
• 2 tablespoons achiote seeds (* annatto)
• 4 cloves garlic, unpeeled
• 1/2 medium white onion, sliced 1/2 inch thick
• 1 tablespoon dried Mexican oregano (*)
• 1 teaspoon freshly ground allspice
• 2 teaspoons fresh ground black pepper
• 1/2 cup dried ancho chile powder (*about 2 ounces)
• 4 teaspoons coarse salt
• 1/4 cup cider vinegar
• 1 1/2 cups fresh orange juice

1. In a small saucepan bring water and achiote seeds to a boil.
2. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
3. (Steep seeds 2 hours, or until softened.) Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
4. Discard garlic skins.
5. In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
6. Cool oregano completely and in an electric coffee/spice grinder grind fine.
7. Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
8. Recado may be made 5 days ahead and chilled and covered.

water, achiote seeds, garlic, white onion, oregano, ground allspice, fresh ground black pepper, chile powder, coarse salt, cider vinegar, orange juice

Taken from www.food.com/recipe/traditional-achiote-recado-109546 (may not work)