Recipe - Achiote Sauce

1 tablespoon Unsalted butter
1 Onion,; roughly chopped
3 Garlic cloves,; minced
1 One half tablespoon Tomato paste
1 One half tablespoon Achiote paste,; crumbled
2 tablespoon White vinegar
2 cup Chicken stock
1 teaspoon Salt
2 teaspoon Cracked black pepper

In a medium saucepan, over mediumlow 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 MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:29 0500

From: Meg Antczak meginny@frontiernet.net