{"id":391,"date":"2021-01-01T16:29:04","date_gmt":"2021-01-01T16:29:04","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=391"},"modified":"2021-01-01T16:29:06","modified_gmt":"2021-01-01T16:29:06","slug":"achiote-paste","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/391","title":{"rendered":"Achiote Paste"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>A Mexican red paste to rub on chicken, pork or fish.  Makes 1\/2 cup.<\/p><cite>Rick Martinez<\/cite><\/blockquote>\n\n\n\n<p>(Originally from <a href=\"https:\/\/www.bonappetit.com\/recipe\/achiote-paste\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.bonappetit.com\/recipe\/achiote-paste<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>3 whole cloves<\/li><li>1 bay leaf<\/li><li>\u00bc cup annatto seeds<\/li><li>2 teaspoons coriander seeds<\/li><li>2 teaspoons cumin seeds<\/li><li>2 teaspoons dried Mexican or Italian oregano<\/li><li>1 teaspoon black peppercorns<\/li><li>1 teaspoon kosher salt<\/li><li>4 garlic cloves<\/li><li>\u00bc cup distilled white vinegar<\/li><li>1 teaspoon finely grated lime zest<\/li><li>1 teaspoon finely grated orange zest<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Blend cloves, bay leaf, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt in a blender on low speed, increasing to high, until finely ground.<\/p>\n\n\n\n<p>Add garlic, vinegar, lime zest, and orange zest and continue blending until a coarse paste forms. Transfer to a small airtight container and chill.<\/p>\n\n\n\n<p><strong>Do Ahead:<\/strong>&nbsp;Paste can be made 1 month ahead. Store in an airtight container and chill.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Mexican red paste to rub on chicken, port or fish &#8211; much better than shop bought stuff. &#8211; Rick Martinez<\/p>\n","protected":false},"author":2,"featured_media":392,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,35,13,91,30,14],"class_list":["post-391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chicken","tag-condiment","tag-fish","tag-marinade","tag-mexican","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=391"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/391\/revisions"}],"predecessor-version":[{"id":393,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/391\/revisions\/393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/392"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}