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Ingredients
| corn oil: 1/2 cup |
| annatto / achiote seeds: 1 Tbl |
Achiote Oil
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
4 min -
Servings
1 serving(s)
Tags
- 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.