Recipe Details

This spice paste from Yucatan peninsula includes annatto which gives it a distinctive red color.  

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Prep

  1. In a blender combine lime juice, orange juice, garlic, annatto seeds, salt, coriander, oregano, cumin, black pepper, and clove. Blend until smooth.
  2. Hold refrigerated until needed.

CHEF’s TIP!

This paste is traditionally used to marinate pork butt for Cochinita Pibil, but works great on chicken and fish as well.