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.
