Achiote Oil

Achiote oil is used around the Caribbean to add a yellowish-orange colour to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean. Filipinos refer to it as atsuete, or achute, oil.

2 cups vegetable oil
1 cup annatto seeds

Mix the annatto seeds and oil together in a small saucepan. Heat over medium flame until the seeds start to bubble. Reduce heat to very low and let the seeds infuse in the oil for 5-10 minutes, or until the oil takes on a deep reddish-orange colour.

Cool, strain out and discard the seeds, and store the achiote oil in a cool, dark place for up to two months.

Makes 2 cups.