Title: Annatto Oil
Categories: Caribbean Condiment
Yield: 2 Cups

2	c	Olive oil
1/4	c	Annatto seeds
		Optional Ingredients
8		Garlic clove(s)
20		Black peppercorns
1		Scotch bonnet or
2		Jalapeno peppers
		Quartered and seeded

Heat the oil in a heavy saucepan over medium heat.

Add the annatto seeds, garlic, peppercorns, and chilies and cook until the oil is reddish gold and the annatto seeds begin to crackle, 3-5 min. Do not overcook or the oil will become bitter. Remove the pan from the heat and strain the oil into a heatproof bowl to cool.

Transfer the oil to a clean glass bottle. Store away form heat and light. Keeps at room temperature for several months.

Variation for Annatto Butter: Prepare recipe using clarified butter instead of olive oil.

Note: Annatto is a rust-colored seed native to the Caribbean. Other names include achiote and roucou. Look for it in Hispanic and West Indian markets. It has a mild, earthy flavor with an iodine tang that reminds some people of oysters.

The Caribbean Pantry Cookbook by Steven Raichlen ISBN 1-885183-10-0 pg 61

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