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Achiote Oil
[Photo: Max Falkowitz]
Note: Olive oil can be used, but for a more annato-forward flavor, use a neutral oil like corn or canola.
About the author: Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries. You can follow him on Twitter at @maxfalkowitz.
Achiote Oil
About This Recipe
| Yield: | makes about 1 cup |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| This recipe appears in: | Spice Hunting: Annato Seeds (Achiote) |
Ingredients
- 1/4 cup annato seeds
- 2 chiles de arbol
- 1 bay leaf
- 1 cup oil (see note above)
Procedures
-
1
Toast annato, chiles, and bay leaf in a small saucepan on medium heat until spices are fragrant, about 30 seconds. Add oil and let it heat through until annato seeds begin to bubble and fry.
-
2
Reduce heat to low and cook until oil turns a dark, ruddy red, about 4 minutes (spices should continue to very gently sizzle the whole time). Remove from heat and strain into a glass jar or plastic squeeze bottle. Store in a dark place at room temperature for up to three months (oil will continue to be edible but will lose some flavor after this time).
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