Achiote Oil
photo by LucyS-D
- Ready In:
- 5mins
- Ingredients:
- 2
- Yields:
-
1/2 cup
- Serves:
- 10-15
ingredients
- 1⁄2 cup corn oil
- 1 tablespoon annatto seeds
directions
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
- Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
- Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
- Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>