Achiote or annatto are whole seeds used to flavor and color food in Latin America and the Caribbean. This recipe is a very basic one and yield a bright orange oil, which can be kept for several months in the fridge and used every time it’s needed to make Latin American specialties (see Cuban pork chops).
Aceite de Achiote
Print recipe
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
Ingredients
- 1 cup olive oil
- ¼ cup achiote seeds
Optional
- 1 small fresh or dried hot chili (optional)
Directions
| 1. | In a small saucepan, warm the oil over low heat. |
| 2. | Add the achiote seeds and the chile, if using. Simmer, stirring occasionally, for about 5 minutes, until the oil turns a rich orange color. |
| 3. | Remove the oil from the heat and let it cool. Pour the oil through a strainer into a small jar. Discard the seeds and chile. |
| 4. | When stored in the refrigerator, achiote oil will last for several months. |
