Ingredients Click Picture to Enlarge
1/2 cup of achiote (annatto seeds)*
1 cup vegetable cooking oil
Heat vegetable oil in a saucepan on medium heat until hot.

Reduce heat to low and add achiote or achiote paste.

Stir occassionally for 5 minutes or until oil turns bright orange.

Allow achiote oil to cool.

Strain oil through a paper-lined sleeve into a glass container or can.
(You can use cheesecloth if you prefer).

Cover, refrigerate and use this oil in the quantities called for in various Rican recipes.
Achiote tastes better when made with leftover oil, shortening or lard.

Achiote comes in grain and also in paste like packaged.

Gently simmer the seeds in oil to avoid those nasty stains that will never come off. “Ni el medico chino te quita esas manchas”.
(Not even the Chinese doctor will be able to get them off.)

If you let it boil on high, it will be all over you and the stove and I’ll hear you say, “Easy off, help me”, and you’ll remember this Rican Mama.