Follow these steps for perfect results
annatto (achiote) seeds
canola oil
Combine annatto seeds and canola oil in a small heavy-bottomed saucepan.
Bring the mixture to a boil over medium heat.
Immediately remove the saucepan from the heat.
Let the mixture sit for 30 minutes to infuse the oil with the annatto flavor and color.
Strain out the seeds using a fine-mesh sieve or cheesecloth before using the oil.
Expert advice for the best results
Store in an airtight container in a cool, dark place for up to 2 weeks.
Do not overheat the oil, as this can burn the annatto seeds and create a bitter flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Drizzle artfully over the dish.
Use as a finishing oil for Puerto Rican dishes.
Drizzle over tostones.
Add to sofrito.
Crisp and refreshing to balance the richness of the oil.
Discover the story behind this recipe
Commonly used in Puerto Rican cuisine for color and flavor.
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