La Parilla Traditional Achiote Recado

1. 2 Tablespoons Annatto Seeds
2. 1/2 Cup Water
3. 1 Teaspoon Ground Allspice
4. 2 Teaspoons Ground Black Pepper
5. 1/2 Cup Ancho Chile Powder
6. 4 Teaspoons Kosher Salt
7. 1 Tablespoon Mexican Oregano — Toasted And Ground
8. 3 Cloves Garlic — Peeled
9. 1/2 Medium White Onions — Thickly Sliced
10. 1/4 Cup Apple Cider Vinegar
11. 1 1/2 Cups Freshly Squeezed Orange Juice
12. 1/4 Cup Freshly Squeezed Lemon Juice

Put the annatto seeds and water in a small saucepan and place over high heat. Bring to a boil, cover, and lower heat to simmer. Cook 30 minutes. Remove from heat and let steep 2 hours, or until softened. Pan roast the garlic and onions until brown and soft. Drain the annatto seeds and put into a blender or food processor along with all the remaining ingredients. Blend until smooth. Keeps, tightly covered, up to 5 days in the refrigerator.