Now that the Fourth has passed, we’re fully in the dog days of summer! I've been trying to scratch things off our summer bucket list: We’ve been out riding e-bikes through D.C. for the first time I used to be way too nervous to try, but I’m obsessed now.
We’ve been zooming through the city like some tourists, hitting every little neighborhood market we can find. I absolutely recommend Old Town Farmers' Market on Saturdays if you're ever visiting Alexandria!
Summer just makes me miss all that good, flavorful Latino food in South Florida. I miss it bad. Churrascos from a hole in the wall, sopa de mondongo made by little abuelas in the back, good tacos just 15 minutes away.
Why are there no good taco spots in the DMV?!
Obviously I have to make it myself, honey.
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Buy Achiote Paste? Let's Make It at Home!
Achiote paste is one of those things I always make from scratch. Once you’ve tasted the homemade version, there’s really no going back to the store-bought stuff. It’s one of those staples that earns a spot in my fridge year-round!
Making it yourself means no preservatives, no weird ingredients, and no overwhelming saltiness. Just fresh citrus, deeply aromatic spices, and food that's packed with flavor and color.
And it’s a lot easier to make than people think! Grinding annatto seeds with whole spices like cumin seeds and coriander seeds make the paste more fragrant and flavorful, along with the bite of fresh garlic and acidic sour orange juice to round it out and bring it all together.
This Yucatán-style spice paste is a vibrant, brick-red paste that smells incredible and adds so much depth to whatever you’re cooking. Perfect for al pastor tacos, cochinita pibil, and adobo-style grilled chicken; but I also use it on grilled pork chops, stirred into beans and rice, or as a flavor-packed rub for roasted vegetables.
Whether you’re marinating pork, seasoning roasted veggies, or building layers of flavor in a rice bowl, this achiote paste brings the flavor (and the color!) every single time.
Why Make this Homemade Achiote Paste Recipe
- Meal prep–friendly. Make a big batch and freeze it! Just pop a cube out when you need to whip up something fast for dinner.
- The flavor is deep, citrusy, and savory in all the right ways. You’ll taste that earthy warmth from the annatto and spices, the bright punch from fresh citrus juice, and a garlicky bite that brings so much life to your food!
- It’s made with real ingredients you already have. Cumin, coriander, Mexican oregano, garlic, and annatto seeds! Nothing fancy, just good, honest pantry staples that come together in a bold, rich paste with serious payoff.
- Recipe tested multiple times, perfected for real home cooks. No grittiness, no filler, no bitterness. Just a recipe that’s been tested and refined to give you bold flavor for you Caribbean and Mexican dishes every time.
Key Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Annatto Seeds - these are what gives the signature red color, it's a must have in achiote paste. You can find it whole in spice markets or online, or ground in many Hispanic markets.
- Garlic Cloves - we don't want to overpower, so we're using anywhere from 4-8 of them, depending on how much you like garlic.
- Spices - that's black peppercorns, whole cloves, Mexican oregano, cumin seeds, and the coriander seeds.
- Sour Orange Juice - this is also known as bitter orange juice or naranja agria, you can find the juice of it bottled up by Badia in Hispanic markets and in some big national stores.
How to Make Achiote Paste
Step 1 | Grind the spices. You want to really grind up the annatto seeds, so blend it until it's powdered.
Step 2 | Blend everything together until you have a thick paste.
Step 3 | Store the achiote paste in a glass airtight container in the fridge for up to a month!
Variations
- No sour orange juice? Use a mix of fresh orange juice, lime juice, and a splash of apple cider vinegar to get that same tangy, citrusy punch.
- Want it spicier? Traditional achiote paste isn’t spicy but feel free to add a pinch of cayenne, a little chili powder, or crushed red pepper if you're using it in something that needs heat.
- Make it smoother: If you don’t have a high-speed blender, you can soak the annatto seeds in the citrus mixture for 30 minutes to help them soften up first.
- 3 ways to grind: if you don't have a great blender, a spice/coffee grinder works great to get those spices powdered or use a mortar and pestle and some good ole elbow grease!
- Use ground spices if needed: If you’re short on whole cumin or coriander, go ahead and use pre-ground versions, just reduce the amount slightly so it doesn’t overpower.
Chef's Tips
- Use a glass jar for storage. Annatto is a natural dye so it’ll stain anything it touches, including plastic and wood. Stick with glass or stainless steel for storing and mixing.
- Adjust the texture. It should be a thick paste, but scoopable, not dry and crumbly. If it’s too tight, add a splash more citrus juice or vinegar to loosen it up.
- Annatto seeds need a little help? They’re naturally hard, so soaking them in citrus or vinegar for 30–60 minutes before blending helps soften them for a smoother paste. A spice grinder also works wonders if you have one.
Storage + Freezer Tips
Fridge: Store the achiote paste in an airtight glass jar in the refrigerator for up to 1 month. Let it come to room temperature before using so it's easier to mix into marinades or dishes.
Freezer: Spoon the paste into silicone ice cube trays, freeze, then transfer to a freezer-safe bag. It’ll last up to 6 months and you can defrost just what you need for a quick dinner or marinade.
Batching pro tip: Since this paste keeps so well, double or triple the recipe and stash it in the freezer.
Frequently Asked Questions
Annatto seeds (also called achiote seeds) come from the achiote tree and are known for their deep red color and earthy, slightly peppery flavor. They’re what give achiote paste its bold color and warm flavor.
You’ll find them in the spice section at Latin markets, Caribbean grocery stores, or online. Some big-box grocery stores with international aisles carry them too just check for whole seeds, not the ground version, for more flavor.
You can use it as a marinade base by mixing it with more citrus juice and some oil to coat pork, chicken, or even veggies. You can also stir a spoonful into rice, soups, or stews to build flavor.
It depends on the dish, but a good starting point is about 1 to 2 tablespoons per pound of meat or veg. If you’re turning it into a marinade, blend 2 to 3 tablespoons of paste with about ¼ cup of citrus juice and a a few tablespoons of oil. For your rice or beans, start with 1 teaspoon and adjust to taste. The flavor is bold, so a little goes a long way!
Recipes that'll Pair Well
These dishes will go great with whatever stews, tacos, meats, you're using the achiote paste in!
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Homemade Achiote Paste Recipe
Ingredients
- 3 tablespoons annatto seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 whole cloves, or ¼ teaspoon ground clove
- 1½ teaspoons Mexican oregano
- 4-8 garlic cloves, to your taste
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sour orange juice, or 2 tablespoon orange juice + 1 tablespoon lime juice + 1 tablespoon apple cider vinegar
- Up to 2 tablespoons water, if needed, to blend
Instructions
- In a spice grinder or high-powered blender, grind the annatto seeds, coriander, cumin, and cloves until finely ground. If your blender isn’t very powerful and you don't have a mortar and pestle, soak the annatto seeds in the vinegar and citrus juice for 30–60 minutes to soften them first.3 tablespoons annatto seeds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 2 whole cloves
- Add the ground spices to a blender along with garlic, Mexican oregano, salt, pepper, and citrus juice. Blend until smooth and thick, scraping down the sides as needed. If the mixture is too thick to blend smoothly, add water 1 teaspoon at a time until it comes together.1½ teaspoons Mexican oregano, 4-8 garlic cloves, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup sour orange juice, Up to 2 tablespoons water
- You’re looking for a deep red paste that’s earthy, savory, and citrusy with a nice garlicky warmth. If it tastes too sharp or salty, let it sit for 10 minutes, the flavors will mellow as it rests.
- Scoop the paste into a glass jar with a tight lid. Store in the fridge for up to 1 month, or spoon into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer-safe bag and use within 6 months.
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