Achiote Paste

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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5 Tbsp achiote (annatto) seeds
2 tsp cumin seeds
1 Tbsp black peppercorns
8 whole allspice berries
1/2 tsp whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 coves garlic
2 Tbsp salt
5 lemons, juiced
1 tsp premium tequila


With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.

In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Serves 8.