Recado Rojo

• 1/2 cup annatto seeds
• 2 tablespoons white or cider vinegar
• 1 teaspoon black peppercorns
• 1 teaspoon chopped fresh oregano leaves or dried Mexican oregano
• 1 teaspoon cumin seeds
• 1/3 cinnamon stick
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 8 garlic cloves, peeled

1. Combine the annatto, vinegar, and 2 tablespoons water in a small saucepan over medium heat.
2. Do not boil; turn off the heat when steam rises from the mixture.
3. Let stand for about 2 hours.
4. Meanwhile, combine the peppercorns, oregano, cumin, cinnamon, and coriander in a small skillet and turn the heat to medium.
5. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes.
6. Turn off the heat.
7. When the annatto has soaked, combine it with its liquid, the toasted spices, the salt, and the garlic in a food processor.
8. Pulse the machine on and off, scraping down the sides as necessary, until the mixture is pasty (add a little more water if necessary).
9. Use immediately or cover and refrigerate for up to several days.

annatto seeds, white, black peppercorns, oregano, cumin seeds, cinnamon, coriander seeds, salt, garlic

Taken from www.epicurious.com/recipes/food/views/recado-rojo-385772 (may not work)