Serves: 5
Total Calories: 13
1. In a dry skillet, toast the garlic cloves, turning frequently until the skins are flecked with brown and the garlic feels slightly soft when pinched, 5 to 6 minutes. Peel the cloves and put them in a mini-chopper/grinder or blender and set aside.
2. In a spice grinder, pulverize the peppercorns, allspice berries, cumin seeds, and cloves. Transfer to the mini-chopper/grinder along with the oregano, salt, cinnamon, and vinegar. Blend to a thick paste. Add 1 teaspoon of water if the paste is too thick to blend. Scrape the paste into a container, cover, and let stand about 2 hours to blend the flavors. The paste is ready to use, or store up to 3 weeks in the refrigerator.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Green Seasoning Paste recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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