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Recipe Name: Aceite De Achiote (achiote Oil) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Oil, olive extra virgin
1/2 Cup(s) Annotto seeds, crushed
1 Chile, malagueta dried
substitute piquin or
Japanese chile
1 Bay leaves
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

Nutrition (calculated from recipe ingredients)
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Protein: <1g

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