Recado Rojo

Submitted by Pneuma

"a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 1/2 cup

ingredients

• 1 tablespoon oregano, yucateco toasted in a heavy skillet (or Mexican oregano)
• 1 teaspoon cumin seed
• 4 tablespoons annatto seeds (aka achiote)
• 12 whole allspice
• 1⁄2 teaspoon peppercorn
• 3 -6 tablespoons water (vinegar's better) or 3 -6 tablespoons white vinegar (vinegar's better)

directions

1. Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
2. In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
3. Storage: This paste stores well in the freezer.