Warm Mojo Salsa

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon annatto (achiote seed; optional)
• 4 garlic cloves, minced
• 3 tablespoons fresh orange juice
• 3 tablespoons fresh lime juice
• 2 cups diced seeded plum tomato (about 4 small)
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Combine oil and annatto (if desired) in a saucepan; cook over low heat 5 minutes. Remove from heat; let stand 10 minutes. Strain through a sieve over a bowl; discard seeds. Heat 1 1/2 teaspoons oil mixture in pan; discard remaining oil mixture. Add garlic; sauté 3 minutes. Add juices; bring to a simmer. Stir in tomato and remaining ingredients, and remove from heat. Serve warm over grilled fish or chicken.
2. Note: Salsa can be made up to two days ahead of time; cover and chill. Reheat in the microwave or in a saucepan over medium heat. If you choose not to use the annatto, use only 1 1/2 teaspoons oil.