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Add a photoServings: 6
Ingredients
- 1 c. Oil, olive, extra virgin
- 1/2 c. Annotto seeds, crushed
- 1 x Chile, malagueta, dry substitute piquin or possibly Japanese chile
- 1 x Bay leaves
Directions
- Combine all ingredients in a non-reactive heavy saucepan, allow to steep for 40 min, stirring occasionally. Bring mix to a low and gentle boil while stirring continuously. Remove saucepan from heat and allow to cold thoroughly. Strain through a very fine sieve and pour the strained oil into a bottle and cap tightly. This oil will remain up to 6 months if it is refrigerated and capped tightly. This is a MEDIUM Warm condiment.
- This oil is used both to color and to flavor dishes. Use it in place of vegetable oil for South American recipes. Use only annatto (achiote) seeds which are bright-reddish in color; seeds which are brownish are old and have probably lost much of their flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 321 | 100% |
| Total Fat 36.33g | 45% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.94g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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