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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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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