Annatto Oil
Annatto oil, also known for its many names as achuete or achiote oil, is an essential ingredient in many Asian and Latin dishes. Made by gently infusing oil with annatto seeds, this oil provides a subtle peppery and earthy taste to dishes while giving them a pop of color.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup neutral oil
- 1/4 cup annatto seeds
- 5 garlic cloves, smashed
- 3 bay leaves
- 1/2 Red onion, chopped
Instructions
- 1
In a cold pot, combine together the neutral oil, annatto seeds, garlic, bay leaves, and red onion. Bring the oil to heat over medium.
- 2
Once heated, look for the bubbles that begin to form around the seeds and aromatics. Maintain this heat over medium and let simmer for 10 minutes. If the bubbling becomes too vigorous and the things are starting to brown too quickly, lower the heat to avoid burning.
- 3
After 10 minutes of a gentle simmer, remove the pot from the heat and let the oil cool completely, letting the seeds and aromatics steep for an additional 15-30 minutes.
- 4
Once cool, strain the oil into a container for storage and future use.