Achiote Oil
Submitted by: Carlos from 37 Cooks,
Preparation Instructions:
Heat oil and seeds in a small sauce pan over medium heat, just to boiling and the oil is colored, then remove from heat. Do NOT overheat or you will turn the seeds black and your oil will be unusable. Strain the oil into a glass mason jar. You can store unused oil at room temperature for up to 5 days. Use the extra oil to color and flavor fish or chicken.
thespicehouse.com
Hello,
I use achiote at home for the yellow rice, Arroz con gandules, {rice and pigeon peas} Very important ingredient for the pasteles, alcapurrias, etc. Awesome seed. I prepare it with olive oil or vegetable oil or Lard. I put in a covered glass jar in the fridge. It lasts quite a while for me,.