Recado Rojo

Directions

1. 1
   Combine the annatto, vinegar, and 2 tablespoons water in a small saucepan over medium heat.
2. 2
   Do not boil; turn off the heat when steam rises from the mixture.
3. 3
   Let stand for about 2 hours.
4. 4
   Meanwhile, combine the peppercorns, oregano, cumin, cinnamon, and coriander in a small skillet and turn the heat to medium.
5. 5
   Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes.
6. 6
   Turn off the heat.
7. 7
   When the annatto has soaked, combine it with its liquid, the toasted spices, the salt, and the garlic in a food processor.
8. 8
   Pulse the machine on and off, scraping down the sides as necessary, until the mixture is pasty (add a little more water if necessary).
9. 9
   Use immediately or cover and refrigerate for up to several days.