Achiote Citrus Marinade Recipe - Cooking Index
Achiote Citrus Marinade Recipe - Cooking Index
| 2/3 cup | Freshly-squeezed orange juice | |
| 1/4 cup | Achiote paste | |
| 2 x | Jalapeno chiles - stemmed and seeded, if desired | |
| 7 | Garlic cloves - peeled | |
| 1 tablespoon | Black peppercorns | |
| 1 tablespoon | Salt | |
| 1 x | Cilantro, stems and leaves |
Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
This recipe yields about 1 1/2 cups of marinade.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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