Annatto seeds, also known as achiote seeds, are used throughout Latin America to add a distinctive red color to sautéed foods, especially chicken and seafood, as well as to rice pilaf. Annatto seeds are available at Latin American markets and in the Latin section of many supermarkets.
In 2018, Food & Wine named this recipe one of our 40 best: This annatto oil is drizzled on top of Shrimp and Corn Chowder.
1 cup corn oil
1/4 cup annatto seeds
How to Make It
In a small saucepan, combine the oil and annatto seeds and bring to a simmer over low heat. Remove the pan from the heat, cover and let the oil cool completely, about 30 minutes. Strain the Annatto Oil into a jar.
The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months.
You May Like
Sign Up for The Dish
Stay in the know with a daily dose of the best seasonal recipes!