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Black Recado Seasoning
A beloved seasoning in Belize
Course Seasoning
Cuisine Belize
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 2 cups
Calories 589kcal
Author International Cuisine
- 10 Ancho Peppers makes 2 cups
- 5 cloves garlic
- 2 cloves
- 2 whole Allspice
- 1 Tablespoon Anchiote seeds
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 Tablespoon white wine vinegar
- ½ Tablespoon pepper
- 1 pinch salt
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.
Calories: 589kcal | Carbohydrates: 127g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 183mg | Potassium: 3350mg | Fiber: 51g | Sugar: 72g | Vitamin A: 46387IU | Vitamin C: 57mg | Calcium: 122mg | Iron: 12mg