Achiote Paste

3 whole cloves
1 bay leaf
1/4 cup annatto seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried Mexican or Italian oregano
1 teaspoon black peppercorns
1 teaspoon kosher salt
4 garlic cloves
1/4 cup distilled white vinegar
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest

Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.

Add garlic, vinegar, lime zest, and orange zest and continue blending until a coarse paste forms. Transfer to a small airtight container and chill.
Do Ahead: Paste can be made 1 month ahead. Store in an airtight container and chill.

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