Achiote Oil Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Aug. 30, 2018
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Max Falkowitz

Note: Olive oil can be used, but for a more annato-forward flavor, use a neutral oil like corn or canola.

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 cup

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Ingredients

  • 1/4 cup annato seeds
  • 2 chiles de arbol
  • 1 bay leaf
  • 1 cup oil (see note)

Directions

  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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