Traditional Achiote Recado
Makes about 2-1/2 cups

2 tablespoons annatto seeds
1/2 cup water
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder
4 teaspoons kosher salt
1 tablespoon toasted and ground dried Mexican oregano
3 cloves garlic, pan-roasted until brown and soft, then peeled
1/2 medium-sized white onion, thickly sliced, pan-roasted until brown and soft
1/4 cup pineapple vinegar or apple cider vinegar
1 1/2 cups freshly squeezed orange Juice
1/4 cup freshly squeezed lemon Juice

Put the annatto seeds and water in a small saucepan and place over
high heat. Bring to a boil, cover, and lower heat to a simmer. Cook
30 minutes.  Remove from heat and let steep 2 hours, or until
softened. Drain and put in a blender or food processor along with
all the remaining ingredients.  Blend until smooth. Keeps, tightly
covered, up to 5 days in the refrigerator