Go to the Recipe: Bright-Red Barbecue-Chicken Sauce With Achiote
You can also make your own achiote paste. This recipe is pretty legit. http://www.chowhound.com/recipes/achiote-paste-10554
Just made. Not nearly so brilliantly red -- I suspect that the culprit is my achiote paste. Flavors feel like they need a chance to meld a bit -- so we'll see how it is tomorrow, but I bet a simmer / short heat would help a little.
If this sauce were to be applied to something coming off a smoker, would you omit the smoked salt and liquid smoke?
Cheers.
Update: application to chicken a good idea; was awesome on crispy-baked wings (didn't want to set up for frying today). Flavors really didn't unite until it got slathered on the wings and then finished in the oven; look forward to doing chicken breasts / thighs on the grill in the summer and finishing with this sauce.
can i use something other about Achiote paste for this recipe?
This sauce is amazing. I recently bought achiote paste and last time marinated the chicken in a mixture of achiote paste sour and sweet citrus juices with garlic. Your sauce makes this fabulous ingredient shine and I brought the sauce infredients to a simmer and the flavour is dynamic. I am so glad to have found your website and to utilise achiote paste so well. Thank you 🤗
Not quite sure why I never made this but it is fantastic. It will be in our rotation of sauces going forward.
