Today, I’m rustling up a zesty Homemade Achiote Paste that'll add a burst of flavor to your vegan Mexican dishes. I use this sauce as a marinade on plant- based meats, mushrooms, rice and more. Saddle up and let's get cookin'!
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Ingredients
- 1 tablespoon achiote seeds
- teaspoon cumin seeds
- teaspoon coriander seeds
- teaspoon black peppercorns
- 2 cloves garlic peeled
- 1 small Red Onion roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons Lime Juice
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
Ingredients
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Instructions
- Heat a dry skillet over medium heat and add the achiote seeds, cumin seeds, coriander seeds, and black peppercorns. Toast the spices for about 2-3 minutes, stirring occasionally, until they become fragrant. Remove from heat and let them cool.
- In a blender or food processor, add the cooled toasted spices, garlic cloves, red onion, tomato paste, apple cider vinegar, orange juice, lime juice, maple syrup, dried oregano, smoked paprika, and sea salt.
- Blend or process the mixture until smooth and well combined. If needed, scrape down the sides of the blender or processor and continue blending until you achieve a thick, paste-like consistency.
- Once the achiote paste is ready, transfer it to a glass jar or airtight container. It can be stored in the refrigerator for up to two weeks, allowing the flavors to meld together.
Recipe Notes
Note: Achiote seeds, also known as annatto seeds, can usually be found in the spice aisle of well-stocked grocery stores or specialty spice shops
