Ingredients:

2	Tbl	Annatto Seeds
1/2	Cup	Water
1	Tsp	Ground Allspice
2	Tsp	Ground Black Pepper
1/2	Cup	Ancho Chile Powder
4	Tsp	Kosher Salt
1	Tbl	Mexican Oregano - Toasted and Ground
3	Cloves	Garlic - Peeled
1/2		Medium White Onion - Thickly Sliced
1/4	Cup	Apple Cider Vinegar
1 1/2	Cups	Freshly Squeezed Orange Juice
1/4	Cup	Freshly Squeezed Lemon Juice

Procedure:
This is a Mexican marinade from Yucatan. The primary flavoring ingredient is annatto seeds, hard red seeds of the annatto tree, native to the tropics. They tint foods a bright yellow. They are used to color Cheddar cheese orange and butter yellow. This marinade is good on any meat, but we especially like to use it on grilled fish or chicken.

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.

Makes about 2 1/2 cups.