Achiote Marinade

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Credit: Jeff Rossman, Chef, Terra American Bistro; San Diego
The National Culinary Review, September 2014


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


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.


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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