Yield: 1 /2 Cup Oil
Achiote Oil (Annatto Oil)
With just two ingredients and a few minutes, you can make your own traditional Achiote Oil to use in all of your favorite Caribbean and Latin dishes! You’ll love its gorgeous color and peppery, earthy flavor.
Ingredients
- ½ cup oil
- 1 ½ tablespoons **whole annatto seeds
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Instructions
- Add the oil and annatto seeds to a medium-sized saucepan over medium heat. Turn heat on to medium and bring to a low simmer.
- Once simmering, cook for about 4 to 5 minutes, until the oil begins to turn a dark orange color.
- Remove from heat and allow oil to cool for a few minutes, then strain the seeds out of the oil using a fine mesh strainer and discard seeds. (You can also use cheesecloth, but be aware, the oil will stain the cheesecloth.)
- Use oil as desired, or cool and store for later use.
Notes
**or 1 tablespoon ground annatto.
Storage: Store your cooled achiote oil in an airtight container (I recommend a glass jar with a lid), at room temperature, for up to 5 days. For longer storage, refrigerate it for up to a month.
Nutrition
Serving: 1, Calories: 21kcal, Fat: 2g, Polyunsaturated Fat: 2g