Ingredients:

  • 2 tablespoons achiote seeds OR 2 tablespoons achiote paste
  • 1/4 cup white vinegar
  • 1/4 cup orange juice, freshly squeezed
  • 2 tablespoons water
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, preferably Mexican oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • Pinch of ground cinnamon
  • 1/4 teaspoon salt, or to taste
  • 1-2 habanero pepper, finely minced (optional) OR 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil or vegetable oil

Instructions:

  1. If using achiote seeds, combine seeds, vinegar, orange juice, and water in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, or until seeds have softened and released their colour. (If using Achiote Paste, skip this step.)
  2. Heat olive oil in the same saucepan over medium heat. Add minced garlic and habanero (if using). Sauté for 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Pour the bloomed achiote mixture (or achiote paste) into the saucepan with the sautéed aromatics. Add cumin, oregano, black pepper, allspice, cinnamon, salt, and cayenne pepper (if using).
  4. Bring the mixture to a simmer. Reduce heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
  5. Carefully transfer the mixture to a blender (or use an immersion blender in the saucepan). Blend until completely smooth and velvety. If the sauce is too thick, add a tablespoon or two of water until you reach your desired consistency.
  6. Taste the achiote sauce and adjust seasoning as needed. Add more salt, pepper, or a squeeze of lime juice to brighten the flavors.
  7. Allow the achiote sauce to cool completely before transferring it to a jar or airtight container. Store in the refrigerator for up to 1 week.