Aceite de achiote (Annatto oil): Difference between revisions
From Cookipedia
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|DatePublished=24th October 2012 | |DatePublished=24th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|Servings = | |Servings = Serves 50 - makes about 500ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
Revision as of 12:21, 27 July 2016
| Aceite de achiote (Annatto oil) | |
|---|---|
.jpg) |
| Servings: | Serves 50 - makes about 500ml |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
This oil is used to add flavour and colour to dishes from the Caribbean and the northern part of South America.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500ml oil (I used rapeseed oil)
- 6 tablespoons annatto seeds
Method
- Place both ingredients in a pan over a moderate heat for 2-3 minutes until you have an orangey-red colour.
- Allow to cool, strain and keep in a bottle or jar.
Variations
If you so wish, you can make this with lard.
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