This paste is great on pork, shrimp and lobster. This is a concentrated paste and needs more orange juice to make the marinade. Rule of thumb is 4 Tbsp paste to 3 cups of orange juice.

Makes 1 cup of paste

6 Tbsp Anchiote Powder

10 Garlic cloves

3/4 cup Juice of Seville oranges (regular oranges will work as well if you can not find seville oranges)

1/4 cup White wine vinegar

2 Tbsp Coriander seed

1 Tbsp Salt

2 Tbsp Cumin Seed

2 Tbsp Peppercorns

2 tsp Allspice

1/4 tsp Clove powder

2 tsp Tequila

1 Tbsp Lemon Juice

Toast garlic in a pan with a little olive oil and place in blender. Set aside and grind spices with salt. Add to blender the ground spice mixture, orange juice, tequila and white wine vinegar and lemon juice.  Store in a glass jar for up to two months.

For marinating fish or pork: add an additional 3 cups of orange juice to 4 Tbsp anchiote paste. Season with salt and pepper to taste. Then pour over desired meat.