Achiote Sauce
By: Barnaby Dorfman
Published: Wednesday, February 10, 2010 - 5:01pm

Ingredients




1 tablespoon Unsalted butter
1 Onion roughly, chopped
3 Garlic cloves, minced
tablespoon Tomato paste
tablespoon Achiote Paste, crumbled
2 tablespoons White vinegar
2 cups Chicken stock
1 teaspoon Salt
2 teaspoons Freshly-cracked black pepper

Preparation

1 In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote Paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook for 2 to 3 minutes. Puree in a blender or food processor. Store in refrig