Achiote Oil

1. 1

   Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.

2. 2

   Don't overheat the mixture or the seeds will turn black and the oil a nasty green.

3. 3

   Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.

4. 4

   Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.

* Per serving · 4 servings · Values may vary.

No additional tips available.