Homemade Puerto Rican Achiote Oil
Homemade Achiote Oil is a staple ingredient in Puerto Rican cooking – it gives dishes that vibrant orangey-red color while also providing maximum flavor. Made with a mild oil and annatto seeds, this recipe is simple and the ideal substitute for pre-packaged sazon seasoning.
Ingredients
- 2 cups of extra virgin olive oil or avocado oil
- 1/3 cup of whole annatto seeds
- 2-3 leaves of fresh recao/culantro (optional)
- 2 cloves of garlic (optional)
- 1 bay leaf (optional)
Instructions
- Start by selecting your neutral oil (I prefer olive or avocado oil). Add 2 cups of oil to a pot and add 1/3 cup of annatto seeds.
- If you like a more robust flavor, you may add garlic cloves, recao/culantro or bay leaves. This step is optional.
- On medium low heat, slowly bring the mixture to a low, rumbling simmer. This will take roughly 10 minutes.
- Once the oil achieves a deep red color, remove from the heat and cool.
- Strain the annatto seeds and other flavor enhancers from the oil and store at room temperature.
Video
Notes
When properly stored in an air-tight container and in a shaded, room temperature area, homemade achiote oil can last for up to 3 months.