Homemade Puerto Rican Achiote Oil

A staple ingredient in Puerto Rican cooking is Achiote Oil – it gives dishes that vibrant orangey-red color while also providing maximum flavor.

Made with a mild oil and annatto seeds, this homemade recipe is simple and the ideal substitute for pre-packaged sazon seasoning.

Achiote Oil vs Sazon

Many Hispanic recipes (especially Puerto Rican ones) use sazon to marinate their meats or season their dishes, such as for Arroz con Pollo, Arroz con Gandules, Arroz con Salchichas and others.

However, prepackaged sazon contains artificial coloring, added MSG and little to no natural achiote.

To avoid the artificial food dyes, I recommend either making homemade achiote oil or your very own sazon. You get the same color boost and flavor in your food without all the extra additives.

How To Use Achiote Oil

Whether in marinades or flavored rice dishes, incorporating homemade achiote oil in your cooking is easy. Achiote oil is a 2 in 1 ingredient – it’s your sazon and your oil.

Just remember this tip: If a recipe calls for oil and sazon, omit the use of sazon and substitute in your achiote oil.

Ingredients

Traditional Puerto Rican achiote oil is made with two ingredients, but more modern adaptations use various aromatics to enhance the flavor. Here’s what you’ll need for my recipe:

• Olive or avocado oil
• Whole annatto seeds
• Recao/culantro (optional)
• Bay leaves (optional)
• Whole garlic cloves (optional)

Preparation

Lucky enough, achiote oil is one of the easiest recipes to prepare. You only need two ingredients and 10 minutes.

1. Start by selecting your neutral oil (I prefer olive or avocado oil) to a pot and add your annatto seeds.
2. If you like a more robust flavor, you may add garlic cloves, recao/culantro or bay leaves. This step is optional.
3. Slowly bring the mixture to a low, rumbling simmer over medium low heat.
4. Once the oil achieves a deep red color, remove from the heat and cool.
5. Strain the annatto seeds and other flavor enhancers from the oil and store at room temperature.

Storage & Shelf Life

Just like with any plain oil, it is recommended to store them at room temperature and not in direct sunlight.
I suggest using similar oil dispensers as those in grocery stores to ensure your achiote doesn’t spoil.

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.

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.

5 from 4 votes

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Cook Time 10 minutes mins

Course Condiments

Cuisine Puerto Rican Cuisine

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.

Keyword Achiote Oil