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
Need to make a substitution?
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.