Aceite De Achiote (Achiote Oil)

Title:
Aceite De Achiote (Achiote Oil)

Yield:
1 Cup

Categories:
S.
america,
Condiments




Ingredients:





     1 c  Oil, olive; extra virgin


   1/2 c  Annotto seeds; crushed


     1    Chile, malagueta, dried


          -substitute piquin or


          -Japanese chile


     1    Bay leaves





----------------------------HEAT
SCALE - MEDIUM----------------------------





   Combine all ingredients in a non-reactive heavy saucepan, allow to steep


 for 40 minutes, stirring occasionally. Bring mixture to a low and gentle


 boil while stirring continuously. Remove saucepan from heat and allow to


 cool thoroughly. Strain through a very fine sieve and pour the strained oil


 into a bottle and cap tightly. This oil will remain up to 6 months if it is


 refrigerated and capped tightly. This is a MEDIUM HOT condiment.


   This oil is used both to color and to flavor dishes. Use it in place of


 vegetable oil for South American recipes. Use only annatto (achiote) seeds


 that are bright-reddish in color; seeds that are brownish are old and have


 probably lost much of their flavor.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini