Dad's Nica BBQ
An authentic Achiote Paste seasoning traditionally used in Central American BBQ dishes. Perfect for any meat:
Chicken
Carne Asada
Pork
Fish & Seafood
PRODUCT INFO
Achiote Paste has been used for centuries in Central, South American, and Caribbean cuisine. Dad’s Nica BBQ is our family’s recipe from Nicaragua.
Directions: Mix the seasoning in a bowl with vinegar, lemon juice, lime juice, or any fresh citrus or juice to make a paste. Rub the paste onto the meat and let it marinate for 4 to 6 hours or more. Enjoy an authentic seasoning for pork, chicken, fish, and carne asada with a beautiful red color.
Product per container - 4.6 oz (130g) net weight
Ingredients
Annatto Powder, Paprika (Sweet American and Smoked), Vinegar, Salt, Onion, Garlic, Chili Powder, Spices (Allspice, Thyme), Pepper (black and white), Oregano, Coriander, Cumin, Bay Leaf, Lemon Oil.
Sodium - 60mg
Manufactured in a facility that also processes: Milk, Soy
Contains no M.S.G., Additives or Preservatives, Non-GMO, and Gluten-Free
How to Make the Paste - Video Link (below):
Recommended ratio of Nica BBQ (rub) to Liquid (vinegar, apple cider vinegar, lime or lemon juice, or any citrus, or alcohol):
- 1/4 cup of Nica BBQ (rub)
- 1 1/2 to 2 Tbsp (to your desired consistency)
Watch this How to Video to Make a Nica BBQ paste for Chicken:
https://www.youtube.com/watch?v=RKJ2q0PtOQw
Dad usually mixes a combination of liquid, such as apple cider vinegar and fresh lime juice. Apple cider vinegar and apple juice works well too. If you come up with a winning combination, please share.
