| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
Ingredients
- 1 tablespoon unsalted butter
- 1 onion, roughly chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons Achiote paste, crumbled
- 2 tablespoons white vinegar
- 2 cups chicken stock
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
Instructions
- 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.
Reviews
Only had half an onion when I found this recipe, so I subbed in carrot for the other half. Followed to the tee otherwise, it was delicious. Vinegar really makes it! I also strained mine, based on a version of this recipe by the same chef elsewhere on the FN site.