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| What You Need: |
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½ cup vegetable oil
¼ cup annatto (achiote) seeds
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| How To Cook: |
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1. Pour the oil into a small saucepan or skillet and heat it over moderate heat until a light haze forms above it. Stir in the annatto seeds and, when they are evenly coated with oil, reduce the heat to moderate and simmer for 1 minute.
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2. Remove the pan from the heat, uncover, and let the oil cool to room temperature. Then strain it into a jar, cover tightly, and refrigerate until ready to use. Discard the seeds.
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3. Annatto oil will keep for several months, but its flavor and color will fade with age.
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4. The oil is used in the Philippines as well as in the Caribbean islands and Latin America to redden and mildly flavor meat, poultry and seafood sauces.
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