
Cool Chile Achiote paste is made in our London factory to our own recipe using NO PRESERVATIVES! We use annatto (achiote) seeds imported from the Yucatan for a rich, earthy flavour and bright red colour.
Dilute the paste with a little lime and orange juice to marinate pork, fish or chicken for pibil dishes. It is also used as a base for other marinades when you want to impart a bright red colour, such as Al Pastor marinade.
For 4 medium sized mackerels/ 4 pieces of chicken or 450g of pork:
Dissolve 20g of the achiote paste in a 45g citrus juice, we like to use the juice of 1 lime topped up with a bit of fresh orange juice, add 1 clove garlic which has been mashed up with salt if you wish. Marinate for 4-8 hours, then roast, grill, or barbecue.
Try:
Mashing achiote paste with mayonnaise or softened butter, slather on lean meat or fish and barbecue! Mmmmm...
Achiote paste can also be used to make rice dishes to impart a slight earthy flavour and golden colour.
Annatto seeds (30.5%), cider vinegar, water, garlic, sea salt, Masa Harina ( ground nixtamalized corn), spices.
Per 100 grams: Energy 181.4 kcal/760.3 kJ / Fats: 1.9 g (of which saturated: 0.06 g) / Carbohydrates: 34.9 g (of which sugar: 0.07 g) / Protein: 6.4 g / Salt: 8 g
Store in a cool and dry place. Once opened, refrigerate and use within 4 weeks. Avoid exposure to light.
Made in a factory that handles nuts, peanuts, sesame.