🫙 From the Spice Rack
Baby Back Ribs with Sofrito Glaze
Marinade 1 Tablespoon annatto seeds 1/4 Cup vegetable oil 1 Tablespoon olive oil 1 yellow onion -- diced 1 Anaheim chile -- seeded and diced 4 garlic cloves 2 red peppers -- seeded...
maineasy
Ingredients8 items
Ingredients
- 1/4Cupvegetable oil
- 1Tablespoonolive oil
- 1yellow onion -- diced
- 1anaheim chile -- seeded and diced
- 4garlic cloves
- 2red peppers -- seeded and diced
- 3recao leaves (optional) or
- 1/2bunch oregano
Directions
- 1
Marinade 1 Tablespoon annatto seeds 1/4 Cup vegetable oil 1 Tablespoon olive oil 1 yellow onion -- diced 1 Anaheim chile -- seeded and diced
- 2
Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes
- 3
Stir in the vegetable oil and set aside
- 4
When cool, strain to remove seeds
- 5
Heat the annatto and olive oils in a large skillet
- 6
Add the onion, chile, garlic, red peppers, recao and cilantro
- 7
SautJ over medium heat until vegetables soften, about 5 minutes
- 8
Stir in the tomato paste and continue cooking for 2 more minutes