ACHIOTE PASTE

Steps:

• Put all ingredients into a spice grinder, and grind until you have a fine powder.
• Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.
• Separate into Tablespoon size portions and freeze individually.
• When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.
• Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.
• *NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.
• Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.
• They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.
• You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.
• About 4x this recipe.
• It freezes very well, and will last the year in the freezer no problem.