| How To Cook: |
|
|
1. In a small saucepan, heat the oil over moderate heat. Drop in the annatto seeds and stir them for 30 seconds.
|
2. Reduce the heat to low, cover and simmer for 10 minutes.
|
3. Remove the pan from the heat, let the oil cool and strain it into a jar, cover the jar tightly and refrigerate it.
|
4. Discard the seeds. Annatto oil will keep for several months, but its flavor will diminish with age.
|
5. The oil is used to redden and mildly flavor meat, poultry and seafood sauces in many Latin American countries.
|
|
