Annatto oil

2 cups

Ingredients

Quantity Ingredient
2 cups Olive oil
¼ cup Annatto seeds
Optional Ingredients
8 Garlic clove(s)
20 Black peppercorns
1 Scotch bonnet or
2 Jalapeno peppers
Quartered and seeded

Directions

Heat the oil in a heavy saucepan over medium heat.

Add the annatto seeds, garlic, peppercorns, and chilies and cook until the oil is reddish gold and the annatto seeds begin to crackle, 3-5 min. Do not overcook or the oil will become bitter. Remove the pan from the heat and strain the oil into a heatproof bowl to cool.

Transfer the oil to a clean glass bottle. Store away form heat and light. Keeps at room temperature for several months.

Variation for Annatto Butter: Prepare recipe using clarified butter instead of olive oil.

Note: Annatto is a rust-colored seed native to the Caribbean. Other names include achiote and roucou. Look for it in Hispanic and West Indian markets. It has a mild, earthy flavor with an iodine tang that reminds some people of oysters. The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 61

Submitted By DIANE LAZARUS On 12-13-95

Related recipes