Print
Email
Add a photo
Ingredients
- 1 Tbsp. Unsalted butter
- 1 x Onion roughly minced
- 3 x Garlic cloves chopped
- 11/2 Tbsp. Tomato paste
- 11/2 Tbsp. Achiote Paste crumbled, see * Note
- 2 Tbsp. White vinegar
- 2 c. Chicken stock
- 1 tsp Salt
- 2 tsp Freshly-cracked black pepper
Directions
- In a medium saucepan, over medium-low heat heat the butter. Cook the onions till soft and translucent/soft, 12 to 15 min. Stir in the garlic and tomato and Achiote Paste and cook an additional 3 to 5 min, stirring frequently. Add in the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 min. Add in the vinegar and cook for 2 to 3 min. Puree in a blender or possibly food processor. Store in refrigerator for 2 to 3 days.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 720g | |
| Calories 266 | |
| Calories from Fat 110 | 41% |
| Total Fat 12.55g | 16% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 3793mg | 158% |
| Potassium 1493mg | 43% |
| Total Carbs 31.05g | 8% |
| Dietary Fiber 7.4g | 25% |
| Sugars 15.37g | 10% |
| Protein 10.33g | 17% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
