Achiote Oil

1 cup olive oil
2 1/2 tablespoons achiote (annatto) seeds

Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.

Remove the saucepan from the heat and let stand for a minute.

Strain the oil.

Tip: Do not overheat the oil and seeds. Overheating will turn the seeds black and the oil green. The oil will be ruined.

Serves: Makes 1 cup of achiote oil.

Note: Used to flavor and color many dishes such as yellow rice.

You can keep achiote oil in a jar with a tight lid at room temperature for 4-5 days.


Excelsteel 1/2-Quart Mini Sauce Pan

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