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. Slideshow: Latin American Recipes
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.