Features of "Achiote Sauce"

Ingredients for "Achiote Sauce"
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1 tbl Unsalted butter
1 x Onion roughly chopped
3 x Garlic cloves minced
1 1/2 tbl Tomato paste
1 1/2 tbl Achiote Paste crumbled, see * Note
2 tbl White vinegar
2 cup Chicken stock
1 tsp Salt
2 tsp Freshly-cracked black pepper

Method of cooking "Achiote Sauce"

In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote Paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator for 2 to 3 days.