(Puerto Rican annatto oil)
Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean. Filipinos refer to it as atsuete, or achute, oil.
Makes about 2 cups
- Annatto seeds -- 1 cup
- Vegetable oil -- 2 cups
- Mix the annatto seeds and oil together in a small saucepan. Heat over medium flame until the seeds start to bubble. Reduce heat to very low and let the seeds infuse in the oil for 5 to 10 minutes, or until the oil takes on a deep reddish-orange color.
- Cool, strain out and discard the seeds, and store the achiote oil in a cool, dark place for up to two months.
Achiote (Annatto) Oil Substitutes
- Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.