In a small saucepan, bring the annatto seeds and water to a boil. Cover, reduce the heat to low and simmer for 30 minutes. Remove from the heat and set aside to steep for 2 hours, or until softened. (Annatto seeds are a strong coloring agent, so keep spills to a minimum.)
In a small pan over medium heat, heat the oil. Add the garlic and onion and cook until softened, about 5 minutes.
Drain the annatto seeds, discarding the soaking liquid. Place them in a blender or food processor along with the garlic and onion mixture and remaining ingredients and blend until smooth. May cover and refrigerate for up to 5 days.
Per 1-teaspoon serving: 5 calories, 1 gm protein, 1 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 83 mg sodium, trace dietary fiber
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