This is a spicy, but not too hot, sauce that is good for grilling, especially seafood. See the recipe Grilled Shrimp with Mojo de Ajo (Citrus-Garlic) Sauce, Citrus Salsa and Avocado.This idea is from Susan Herrmann Loomis, The New York Times Magazine, sometime around 1995.
1tablespoonannatto or achiote seedssoaked for 1 hour, or if unavailable 2 teaspoons tumeric
1/2cupwater
1 1/2tablespoonswhole black peppercorns
2cloves garlicpeeled
1allspice berry
1serrano chilitrimmed
1cupcilantrolightly packed
2tablespoonsfreshly squeezed orange juice
2tablespoonsfreshly squeezed lemon juice
1/4cupwhite vinegar
Instructions
If using annatto or achiote seeds, drain water and add to blender. Add all remaining Mojo de Ajo Sauce ingredients to blender. Process until mixture is coarsely chopped.
Brush on fish or meat before grilling. Store extra sauce in refrigerator.