Prep 15 mins
Cook 15 mins
Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.
- 2 tablespoons annatto oil (see recipe #109238) or 2 tablespoons olive oil
- 3 cups finely chopped onions
- 3 cups finely chopped red bell peppers or 3 cups green bell peppers (use a combination)
- 1 jalapeno, chopped (optional)
- 5 cloves garlic, minced
- 1⁄2 cup chopped fresh cilantro
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lime
- Heat Annatto Oil in a large heavy bottom skillet over medium-high heat.
- Add onion; sauté 1 minute.
- Add bell peppers, jalapeno, garlic and paste.
- Cook 10 minutes; stir frequently. Stir in rest of ingredients.
- Jar or freeze if not using now.
I made this several months ago and forgot to review it. I also made the Annatto Oil from scratch. As suggested, I froze it in ice cube trays and use a cube or two when needed. The flavor is so fresh and bright. Even after being frozen for a couple of months it still brightened up a small pot of soup I made and gave it a wonderful depth of flavor. This is a definite winner!
yowza!! Just like I learned to make it from my best friend who is Puerto Rican. ONly diff is she uses a can of tomato sauce vs. tomato paste. Nice change with the tomato paste though.
I made this up a while back and froze in ice trays and then put in a freezer bag. I have used it twice - in pinto beans and then last night in black beans. You can't go wrong making this up and freezing. It is excellent seasoning, particularly for beans.