Directions
- 1Place the annatto seeds and oil in a pot.
- 2Add a quarter of a small onion, a quarter of green and red bell pepper, four cloves of garlic, cilantro, and recao.
- 3Turn the stove to medium heat and watch for the annatto seeds to start moving.
- 4Once the seeds start moving, turn the heat down to low to infuse the oil.
- 5Let it simmer on the stove for about 30 minutes.
- 6Let the oil sit and cool for a little over an hour.
- 7Strain the oil using a fine strainer into a glass jar.
- 8Store the achote oil in the fridge for extended shelf life.
Ingredients
- 2 baggies annatto seeds
- vegetable oil
- 0.25 small onion
- 0.25 green and red bell pepper
- 4 garlic cloves
- cilantro
- recao
Equipment
stovefine strainersglass jar
Tips
- Anatto seeds can burn, once burnt the oil will be bitter.
- The more anatto seed used, the deeper the color will be.
- Achote oil stains, be careful when handling.
- Store in the fridge to last the entire holiday season (through December); for smaller batches used within two weeks, it can be stored in the pantry.
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