- 2 ounces annatto (achiote) seeds
- 1/2 cup canola oil
How to make this recipe
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.
Puerto Rican annatto oil can be made ahead and refrigerated for up to one month.