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Achiote Sauce Base
cup achiote seeds (annatto seeds)
cup orange juice
cup white vinegar
teaspoon ground red chilies
Cover achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor. Cover and process until seeds are coarsely ground; strain. Store in refrigerator up to 1 week or in freezer up to 2 months. About 2/3 cup sauce base.
No nutrition information available for this recipe.
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