Aceite de achiote (achiote oil)
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil, olive; extra virgin |
| ½ | cup | Annotto seeds; crushed |
| 1 | Chile, malagueta, dried substitute piquin or Japanese chile | |
| 1 | Bay leaves | |
Directions
HEAT SCALE - MEDIUM
Combine all ingredients in a non-reactive heavy saucepan, allow to steep for 40 minutes, stirring occasionally. Bring mixture to a low and gentle boil while stirring continuously. Remove saucepan from heat and allow to cool thoroughly. Strain through a very fine sieve and pour the strained oil into a bottle and cap tightly. This oil will remain up to 6 months if it is refrigerated and capped tightly. This is a MEDIUM HOT condiment.
This oil is used both to color and to flavor dishes. Use it in place of vegetable oil for South American recipes. Use only annatto (achiote) seeds that are bright-reddish in color; seeds that are brownish are old and have probably lost much of their flavor.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Aceite de achiote (achiote oil) #2
- Aceite o manteca de achiote (annato oil or la
- Aceite o manteca de achiote (annato oil or lara)
- Achiote marinade & barbecue sauce for beef
- Achiote marinade/mop
- Achiote paste
- Achiote sauce
- Adobo de achiote
- Annatto oil
- Chile oil
- Chili orange oil
- Chipotle chile oil
- Kurt's pollo achiote
- La parilla traditional achiote recado
- Pasta de achiote (achiote paste)
- Red chile oil
- Red snapper with achiote paste
- Roast achiote citrus chicken
- Scallops poached in achiote sauce
- Traditional achiote recado