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Recipe Name: Achiote Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Tablespoon(s) Unsalted butter
1 Onion, roughly chopped
3 Garlic cloves, minced
1 1/2 Tablespoon(s) Tomato paste
1 1/2 Tablespoon(s) Achiote paste, crumbled
2 Tablespoon(s) White vinegar
2 Cup(s) Chicken stock
1 Teaspoon(s) Salt
2 Teaspoon(s) Cracked black pepper
Directions:
In a medium saucepan, over medium-low heat melt the butter. Cook the
onions until soft and translucent, 12 to 15 minutes. Stir in the
garlic and tomato and Achiote paste and cook an additional 3 to 5
minutes, stirring frequently. Add the chicken stock, salt and black
pepper. Bring to a boil, reduce to a simmer and cook, stirring and
skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end
for 2 to 3 minutes. Puree in a blender or food processor. Store in
refrigerator 2 to 3 days. Recipe By :TOO HOT TAMALES SHOW #TH6125
Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29
-0500 From: Meg Antczak <meginny@frontiernet.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 157
Total Fat: 17.6g
Cholesterol: 44.9mg
Sodium: 3214.2mg
Potassium: 1001.5mg
Carbohydrates: 37.8g
Fiber: 3.3g
Sugar: 15.9g
Protein: 15.2g


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