- Serves: 6
- Prep Time: 5 minutes
- Effort: easy
- 1 tbsp annatto spices
- 1 tbsp freshly squeezed orange juice
- 1 tbsp olive oil
- crostini, to serve
Tips and Suggestions
In the Caribbean the seeds are fried in fat over low heat then discarded before the now deep golden coloured oil is used to cook food.
In Mexico it goes into achiote paste the Yucatan recado rojo basis of the regions best known dish - Pollo Pibil - marinated chicken wrapped in banana leaves and cooked in a pit oven.
1. Grind the annatto spices down in a pestle and mortar.
2. In a mixing bowl mix together the ground spice, orange juice and olive oil, until it resembles a paste.
3. Spread the annatto paste onto crostinis and place under a grill until warmed through.
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