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Achiote Sauce

Ingredients: 1 Tablespoon(s) Unsalted butter 1 Onion, roughly chopped 3 Garlic cloves, minced 1 1/2 Tablespoon(s) Tomato paste 1 1/2 Tablespoon(s) Achiote paste, crumbled 2 Tablespoon(s) White vinegar 2 Cup(s) Chicken stock 1 Teaspoon(s) Salt 2 Teaspoon(s) Cracked black pepper Directions: In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.
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