Achiote Sauce Recipe

• 1 Tbsp. Unsalted butter
• 1 x Onion roughly minced
• 3 x Garlic cloves chopped
• 11/2 Tbsp. Tomato paste
• 11/2 Tbsp. Achiote Paste crumbled, see * Note
• 2 Tbsp. White vinegar
• 2 c. Chicken stock
• 1 tsp Salt
• 2 tsp Freshly-cracked black pepper

1. In a medium saucepan, over medium-low heat heat the butter.
2. Cook the onions till soft and translucent/soft, 12 to 15 min.
3. Stir in the garlic and tomato and Achiote Paste and cook an additional 3 to 5 min, stirring frequently.
4. Add in 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 min.
6. Add in the vinegar and cook for 2 to 3 min.
7. Puree in a blender or possibly food processor.
8. Store in refrigerator for 2 to 3 days.

butter, onion, garlic, tomato paste, white vinegar, chicken, salt, freshlycracked black pepper

Taken from cookeatshare.com/recipes/achiote-sauce-62328 (may not work)