3 tablespoon ground annatto 1 teaspoon dried Mexican oregano or oregano, crushed 1 teaspoon ground black pepper ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice
Cebollas Encurtidas
1 red onion, cut into 1/2-inch slices ¼ cup grapefruit juice 2 tablespoon orange juice 2 tablespoon lime juice 1 teaspoon coarse sea salt or kosher salt 1 teaspoon dried Mexican oregano, crushed 1 clove garlic, minced ¼ teaspoon cracked black pepper
Chiltomate Sauce
1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 tablespoon cider vinegar ½ teaspoon bottled habanero chili sauce ¼ teaspoon salt
