Achiote Sauce

• 1 tablespoon unsalted butter
• 1 onion, roughly chopped
• 3 garlic cloves, minced
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons Achiote paste, crumbled
• 2 tablespoons white vinegar
• 2 cups chicken stock
• 1 teaspoon salt
• 2 teaspoons cracked black pepper

1. In a medium saucepan, over medium-low heat melt the butter.
2. Cook the onions until soft and translucent, 12 to 15 minutes.
3. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently.
4. Add the chicken stock, salt and black pepper.
5. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.
6. Add the vinegar and cook at end for 2 to 3 minutes.
7. Puree in a blender or food processor.
8. Store in refrigerator 2 to 3 days.

unsalted butter, onion, garlic, tomato paste, achiote paste, white vinegar, chicken stock, salt, cracked black pepper

Taken from www.foodnetwork.com/recipes/achiote-sauce-recipe.html (may not work)