Slow Steeped Achiote Cooking Oil
Colombia
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1/2 | cup | Achiote Seeds » crushed |
Achiote Seeds
Achiote Seeds, (pronounced - ah-chee-OH-tay seeds), are the vibrant heart of traditional Caribbean, Mexican, and Latin American pantries. Harvested from the prickly pods of the tropical evergreen annatto tree, these...
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| 1 | cup | Extra Virgin Olive Oil |
Extra Virgin Olive Oil
Extra virgin olive oil (pronounced EKS-truh VUR-jin AHL-iv oyl) is the flawless, top-tier crown jewel of the cooking oil world, prized globally for its intensely rich fragrance and unmatched purity....
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 45 Minutes | 1 hour |
Directions:
Substitutions: You can use vegetable oil, canola oil, or mild corn oil instead of extra virgin olive oil if you prefer a more neutral-tasting base with a higher smoke point.
1. Check: Inspect your seeds before starting. Use only achiote seeds that have a bright reddish color. Seeds that look brown are old and have likely lost most of their flavor.
2. Steep: In a heavy saucepan over medium-low heat, combine 1/2 cup of crushed achiote seeds and 1 cup of extra virgin olive oil. Let the mixture steep gently for 40 minutes, stirring occasionally to distribute the color evenly.
3. Boil: Bring the oil and seed mixture to a low, gentle simmer while stirring continuously to prevent scorching.
4. Cool: Remove the saucepan from the heat source and allow the liquid to cool down thoroughly to room temperature.
5. Strain: Pour the cooled mixture through a very fine mesh sieve or cheesecloth to separate out the seeds. Pour the clear, strained oil into a clean glass bottle and seal it tightly.
6. Chill: Store the capped bottle in your refrigerator.
7. Label: Write the name of the recipe and the preparation date onto a label and stick it securely onto your bottle.
8. Shelf Life: Keep the tightly capped bottle refrigerated for up to 6 months.
9. Try It: Drizzle a small spoonful into a pot of rice or marinades for a stunning golden color.
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