1 1/2 c Onion; diced
1/2 c Green olives & pimentos;
-chopped
1 lg Green pepper; minced
1/4 c Olive oil
1 lg Lemon; juice of
1 tb Ground achiote seed; (make
-sure you grind it very
-fine. Use a spice grinder,
-blender, or mortar and
-pestle.)
1 ts Ground coriander
1 c Fresh orange juice
Salt and black pepper
Preparation time: about 25 minutes
This recipe comes from the Yucatan area of Mexico. It was designed for
baked fish, but it is also delicious on plain, cooked rice.
You will notice a strange spice--"achote seed" (also called "annatto"
in some places.) It has a very mild flavor and a beautiful red color.
If you can't find it in exotic spice stores, substitute a mild
paprika.
Add all other ingredients and simmer 5-8 minutes. If you are going to
use this sauce for fish, bake the fish right in it. If you plan to
serve it as a topping for rice, ladel it onto cooked rice (don't cook
them together.)
Serve with a salad of diced cucumbers, scallions, and tomatoes in
olive oil and vinegar (tossed with a few whole, roasted cumin seeds.)
