Puerto Rican Annatto Oil

This bright red annatto oil (also call achiote oil) is used in many Latin dishes and is very prominent in Puerto Rican kitchens. It's made by simmering annatto seeds in canola oil.

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  • Servings: 1/2 cup

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  • 2 ounces annatto (achiote) seeds
  • 1/2 cup canola oil

How to make this recipe

  1. Combine annatto seeds and canola oil in a small heavy-bottomed saucepan. Bring to a boil, remove from heat and let sit for 30 minutes. Strain out the seeds before using.

Make Ahead

Puerto Rican annatto oil can be made ahead and refrigerated for up to one month.

Contributed By Photo © Emily Farris Published November 2014

471655 recipes/puerto-rican-annatto-oil 2014-04-14T19:22:24+00:00 Emily Farris latin-american|sauces-and-condiments|basic-easy|fast|gluten-free|make-ahead|vegetarian|web-exclusive november-2014 recipes,puerto-rican-annatto-oil 471655

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