Recado Rojo

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: 10 mins
• 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.