Achiote Marinade
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Credit: Jeff Rossman, Chef, Terra American Bistro; San Diego
The National Culinary Review, September 2014
Ingredients
5 oz. achiote paste
1 cup orange juice
½ T. minced garlic
1 T. oregano
¼ cup olive oil
¼ cup chopped cilantro
Salt and pepper, to taste
Instructions
In mixing bowl, combine achiote paste and orange juice, breaking up paste with wire whisk. Whisk in garlic, oregano, olive oil and cilantro. Season with salt and pepper.
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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