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Annatto Oil is a secret ingredient that adds both flavour and colour to Latin dishes, like Arroz con Pollo or the Polvorosa de Pollo. It’s got a bit of spice, an earthy aroma and a hint of sweetness. You’ll find it a lot in Latin American, Caribbean, and Filipino cooking.
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Ingredients
½ cup vegetable oil
2 tbsp annatto paste (4 tbsp of seeds)
Directions
Step 1
Heat the oil in a pot until it’s warm but not too hot.
Step 2
Mix in the annatto paste until it’s all mixed in.
Step 3
Let it cook for a bit at low temp, then turn off the heat and let it cool down.
Step 4
Pour the oil through a strainer into a jar.
Step 5
Keep it in a cool, dark place until you’re ready to use it.
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Notes
While you can make it from seeds using Annatto Paste can be a much easily accesible alternative. It keeps for months and it’s so worth it!
