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    Home » Recipes » Seasoning

    Black Recado Seasoning

    August 28, 2014 By Darlene at International Cuisine

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    This spice blend called black recado is used in the Belize recipe called chimole. It is of Maya origin. It has a wonderful smoky, spicy flavor and it is black. If you attempt to make it please, roast the ancho chilies outside. It creates quite a bit of smoke and can cause you to cry, sneeze, scream etc. The end result however is a wonderful spice blend that you can freeze in an ice cube tray and then put in a plastic baggie for future use. It makes about 2 cups.

    Belize recado ingredients

    Belize chimole_

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    4.86 from 7 votes

    Black Recado Seasoning

    Course Seasoning
    Cuisine Belize
    Author International Cuisine

    Ingredients

    • 10 Ancho Peppers Makes 2 cups
    • 5 garlic cloves
    • 2 cloves
    • 2 whole Allspice
    • 1 tablespoon of Anchiote seeds
    • 1 teaspoon oregano
    • ½ teaspoon cumin
    • 1 tablespoon white wine vinegar
    • ½ tablespoon of pepper
    • 1 pinch of salt

    Instructions

    • Discard the veins and seeds of 10 ancho peppers
    • Using tongs roast the pepper right over fire until it turns black, flipping as necessary
    • Have a bowl of water handy to put the peppers in and repeat until all 10 are roasted.
    • In a spice grinder grind the cloves, allspice, achitote seeds and cumin.
    • In a blender, add the garlic, oregano, white vinegar, pepper, salt the ingredients from the spice grinder and the roasted peppers.
    • Blend all the ingredients together to form a black paste
    • Use what is needed in your recipe and freeze the rest.

     

    More Belize

    • Shrimp Ceviche
    • Belize Chimole
    • Belize- Homemade Tortillas
    • Belize- Fry Jacks
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    Filed Under: Belize, Recipes, Seasoning, Vegetarian

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