After being heavily influenced by watching Chef Daisy Martinez on TV and following her achiote oil recipe for over 5 years, achiote seeds have become a staple ingredient at home to regularly make achiote oil. Also referred to as annato, achiote seeds are bright red and yield a bright golden yellow color when cooked. Not only does it look extremely pretty – but also delivers a very subtle nutty flavor which your senses will soon come to identify with as a “comfort” aroma.
Even though achiote oil is sold pre-made, nothing beats ingredients that are freshly homemade whenever possible. The seeds are quickly discarded once the flavor is extracted into the oil, so be sure not to substitute the seeds with the ground powder. This oil can be a cheaper alternative to using saffron for making basic yellow rice.
- 1 cup olive oil
- 2 tablespoons achiote seeds
- In a small sauce pan, combine achiote and olive oil.
- Heat over medium until seeds just begin to sizzle gently for about 30 seconds. No need to stir, just swirl the oil a bit. Do not overheat to the point where seeds begin to turn black. It that starts to happen, move to step 3 immediately.
- Carefully pour not oil and seeds over a small strainer into a ceramic mug and discard seeds. Store unrefrigerated in a sealed jar for up to 2 weeks.