Achiote relish

By: Paul Wilson
From: Taqueria
Makes: 250 ml
Photographer: Chris Middleton

Perfect for seafood, pork and chicken, the rusty-coloured annatto seed is harvested from the annatto shrub to produce achiote spice. Most commonly available in paste form, achiote is sometimes called the ‘saffron of Mexico’. It adds a unique, addictive, earthy and mineral flavour to dishes, especially those from the Yucatán region of Mexico.

Ingredients

Quantity	Ingredient
2	jalapenos
6	garlic cloves
50g	achiote paste, (see Latin Larder)
1 large handful	oregano leaves
60ml	chardonnay vinegar or best-quality white wine vinegar
2 teaspoons	ground allspice
1 teaspoon	ground fennel
1 teaspoon	smoked paprika
1 teaspoon	sea salt
1/2 teaspoon	freshly ground black pepper
80ml	fruity olive oil

Method

Preheat an overhead grill (broiler) to high heat.
Place the jalapeños and garlic on a small tray and grill (broil), turning occasionally, for 10 minutes, until soft, caramelised and charred black.
Combine the charred jalapeños and garlic with the achiote paste, oregano leaves, vinegar, spices, salt and pepper in a small food processor and blend to make a coarse paste. Gradually pour in the oil, blending to make a smooth sauce.
Store in an airtight container in the refrigerator for up to 1 week.

Tags:: Mexican

Achiote relish

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