Yucatecan Fish (or Eggplant) in Red Escabeche - Rick Bayless

Ingredients

• 1/2 of a 3.5-ounce package achiote paste (preferably El Yucateco brand because it has no added coloring)
• 4 to 5 tablespoons mild, light vinegar (rice or cava/champagne vinegar; apple cider and white wine vinegar will work, but have a stronger flavor)
• 6 tablespoons vegetable or olive oil (divided use), plus an extra tablespoon if using sweet potatoes
• Salt
• 4 large (12 ounces) banana peppers (AKA Hungarian wax, choose hot ones for authentic flavor)
• 1 large (8 ounce) red onion, sliced ¼ inch thick
• 2 cups chicken or fish broth (vegetable broth, if cooking eggplant)
• A handful of cilantro or mint leaves, for garnish