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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