8 whole Jamaican Allspice Berries
5 tablespoons Achiote Seed
1 tablespoon Malabar Black Peppercorns
2 teaspoons Ground Cumin
1/2 teaspoon Organic Cloves
3 habanera peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
4 lemons, juiced
1 teaspoon tequila
1. Grind Jamaican Allspice Berries, Achiote seeds, peppercorns, cumin seeds and cloves in a spice grinder to a fine powder.
2. Combine ground spices, habanera peppers, orange juice, vinegar, garlic and salt in a blender or food processor and process until smooth.
3. Stir in lemon juice and tequila and mix well.
Note: Paste can be frozen in small quantities and kept in the freezer for up to a year.
Prep time: 15 minutes