Recado Rojo

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The Stuff You Hate On A Stranger’s Food Blog

From Rick Martinez’s Mi Cocina cookbook.

Maybe it was because i was using dried chilies, but the amount of vinegar was never going to turn this into a paste. Even after adding more liquid the paste was more aggregate of the ingredients than a cohesive blend.

Maybe thats how it was supposed to be.

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Ingredients

• 2 Chilies de arbol

• 4 whole cloves

• 2 bay leaves

• 1/4 cup annatto seeds

• 2 teaspoons coriander seeds

• 2 teaspoons cumin seeds

• 1 tbsp dried mexican oregano

• 1 teaspoon black peppercorns

• 1 teaspoon salt

• 4 garlic cloves, grated

• 1/4 distilled vinegar

• 1 tsp lime zest

• 1 tsp orange zest

Process

1. Blend everything except the last 4 ingredients

2. transfer to an airtight container

3. Add last four ingredients and stir until a thick paste forms

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