ACHIOTE OIL

This oil is used in Rice with Pigeon Peas, but it would also be great any time you want a flavored oil for any Latin recipe.  It gives the rice an orange tint too which is also appealing.  Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds a little smaller than a lentil.  Steeped in the oil for a few minutes infuses it with a nutty, delicate aroma.  It only takes a minute or two and is well worth the effort.   I found them at the Fiesta grocery store, which is the best place to shop in Austin when you are cooking any Latin or Mexican dishes.

1/2 c. olive oil

1TB achiote (annatto) seeds

Heat the oil and seed in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.  Don’t overheat the mixture or the seeds will turn black and the oil a nasty green.  Once they are sizzling, take the pan off the heat and let it stand until the sizzling stops.  Strain as much of the oil as you are going to use right away into the pan.  Store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

You can use achiote oil to sauté vegetables as well as brushing it onto fish or poultry that is headed for the grill or broiler.