Achiote Sauce

Directions

1. 1
   In a medium saucepan, over medium-low heat melt the butter.
2. 2
   Cook the onions until soft and translucent, 12 to 15 minutes.
3. 3
   Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently.
4. 4
   Add the chicken stock, salt and black pepper.
5. 5
   Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.
6. 6
   Add the vinegar and cook at end for 2 to 3 minutes.
7. 7
   Puree in a blender or food processor.
8. 8
   Store in refrigerator 2 to 3 days.