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Black Recardo

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Description Edit

Makes about 1½ cups

Ingredients Edit

Directions Edit

  1. Place the achiote seeds in a small bowl, pour the juice over them, and allow to soak 2 – 3 hours.
  2. Toast the chiles just until they give off their fragrance, soak them in hot water until they soften, and drain them well.
  3. Place all ingredients in a spice mill or food processor and process until they are well blended.
  4. They should form a thick paste, the consistency of a chilled cookie dough.

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