This spice paste from Yucatan peninsula includes annatto which gives it a distinctive red color. It is used to marinate pork butt for Cochinita Pibil, as well as chicken and fish.
5m
PREP TIME
20
CALORIES
10
INGREDIENTS
This spice paste from Yucatan peninsula includes annatto which gives it a distinctive red color. It is used to marinate pork butt for Cochinita Pibil, as well as chicken and fish.
5m
PREP TIME
20
CALORIES
10
INGREDIENTS
Ingredients 12 (1 tablespoon) Servings
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 3 tablespoons coarsely chopped garlic, (about 10 cloves)
- 3 tablespoons ground annatto, (see Tip below for substitution)
- 4 teaspoons McCormick Gourmet™ Organic Ground Coriander
-
4
teaspoons
McCormick® Whole Mexican Oregano
![substitution]( "substitution")
Substitutions available
- oregano mexican
- 4 teaspoons McCormick® Sea Salt Grinder
- 1 tablespoon McCormick® Ground Cumin
- 1 tablespoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Cloves
INSTRUCTIONS
- 1 Place all ingredients in blender container; cover. Blend on medium speed until smooth.
- 2 Store in covered container in refrigerator up to 5 days.
NUTRITION INFORMATION
(per Serving)
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