Photo by Alex Lau
This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.
Recipe information
Yield
Makes ½ cup
Ingredients
3 whole cloves
1 bay leaf
¼ cup annatto seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried Mexican or Italian oregano
1 teaspoon black peppercorns
1 teaspoon kosher salt
4 garlic cloves
¼ cup distilled white vinegar
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
Preparation
Step 1
Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.
Step 2
Add garlic, vinegar, lime zest, and orange zest and continue blending until a coarse paste forms. Transfer to a small airtight container and chill.
Step 3
Do Ahead: Paste can be made 1 month ahead. Store in an airtight container and chill.
