Aceite de Achiote (Achiote/Annato Oil)
1 cup olive oil
2 Tbs achiote (annatto) seeds
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
Strain the oil into a jar with a tight fitting lid. Store it for up to 4 days at room temperature or longer in the refrigerator.
Use Achiote oil to sauté onions, garlic and such, and brush it on fish, pork and poultry headed for the grill or broiler.
Annatto seeds, known as Achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do give the oil a brilliant orange-gold color, a nutty, delicate aroma and add a quick kick to whatever you use it in.
Makes about 1 cup
2 Tbs achiote (annatto) seeds
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
Strain the oil into a jar with a tight fitting lid. Store it for up to 4 days at room temperature or longer in the refrigerator.
Use Achiote oil to sauté onions, garlic and such, and brush it on fish, pork and poultry headed for the grill or broiler.
Annatto seeds, known as Achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do give the oil a brilliant orange-gold color, a nutty, delicate aroma and add a quick kick to whatever you use it in.
Makes about 1 cup
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