Recado Rojo - cooking recipe

Ingredients

1 tablespoon oregano, yucateco toasted in a heavy skillet (or Mexican oregano)
1 teaspoon cumin seed
4 tablespoons annatto seeds (aka achiote)
12 whole allspice
1/2 teaspoon peppercorn
3 -6 tablespoons water (vinegar's better) or 3 -6 tablespoons white vinegar (vinegar's better)

Preparation

Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
Storage: This paste stores well in the freezer.