Cozumel Recado Rojo
A rich blend of spices make-up this seasoning dating back to the Mayans, now strongly associated with Mexican and Belizean cuisine. The achiote (annatto) seeds give it a distinctive deep red color. Use dry or make a paste with vinegar and salt (try our Garlic Cilantro Vinegar!) Dry rub on meat or mix with orange or lemon juice and oil for a marinade. Add to the dough for empanadas and tamales. Add to tacos al pastor or chorizo.
Achiote Seeds, Coriander, Cumin, Allspice, Garlic, Coriander, Black Pepper, Lemon, Cinnamon, Oregano, Cloves
|Dimensions||3 × 5 × 0.5 in|
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