Achiote Oil Recipe
- 1 cup olive oil
- 2 tablespoons annatto/achiote 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, remove the pan from the heat and let it stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.
- Dishes that call for achiote oil: Noodle Paella
