Achiote Oil
Achiote oil is a vivid, gently spiced infused oil for adding earthy color and subtle chile warmth to rice, beans, soups and braises.
Prep 5 min · Cook 7 min · Total 12 min · Makes about 1 cup
Ingredients
- 1/4 cup annato seeds
- 2 chiles de arbol
- 1 bay leaf
- 1 cup oil
Directions
- Set a small saucepan over medium heat and add the annato, chiles, and bay leaf. Warm them just until their aroma blooms, about 30 seconds.
- Pour in the oil and warm it until the annato seeds start to bubble and fry. Turn the heat down to low and continue cooking until the oil becomes a deep, ruddy red, about 4 minutes. The spices should be barely and steadily sizzling the entire time.
- Take the pan off the heat, then strain the oil into a glass jar or a plastic squeeze bottle. Store it at room temperature in a dark spot for up to 3 months; after that, the oil will still be edible, but the flavor will be less pronounced.