Subj : Salsa Yucateco
To   : All
From : Ben Collver
Date : Mon Apr 24 2023 10:50:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salsa Yucateco
 Categories: Mexican, Salsas
      Yield: 4 Servings

  1 1/2 c  Onion; diced
    1/2 c  Green olives & pimentos;
           -chopped
      1 lg Green pepper; minced
    1/4 c  Olive oil
      1 lg Lemon; juiced
      1 tb Ground achiote seed; (make
           -sure you grind it very
           -fine. Use a spice grinder,
           -blender, or mortar and
           -pestle.)
      1 ts Ground coriander
      1 c  Fresh orange juice
           Salt and black pepper

  Preparation time: about 25 minutes

  This recipe comes from the Yucatan area of Mexico. It was designed for
  baked fish, but it is also delicious on plain, cooked rice.

  You will notice a strange spice--"achote seed" (also called "annatto"
  in some places.) It has a very mild flavor and a beautiful red color.
  If you can't find it in exotic spice stores, substitute a mild
  paprika.

  In a large, heavy skillet, saute onion in the olive oil until
  translucent. Add chopped olives and peppers. Saute 5 minutes.

  Add all other ingredients and simmer 5-8 minutes. If you are going to
  use this sauce for fish, bake the fish right in it. If you plan to
  serve it as a topping for rice, lade it onto cooked rice (don't cook
  them together.)

  Serve with a salad of diced cucumbers, scallions, and tomatoes in
  olive oil and vinegar (tossed with a few whole, roasted cumin seeds.)

  Recipe by Moosewood Cookbook

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