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Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 19.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Aceite de Achiote (Achiote Oil) calories by ingredient
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Aceite de Achiote (Achiote Oil)

Submitted by: JVANAM
Aceite de Achiote (Achiote Oil)

Introduction

I SP-tagged Aceite de Achiote as a side dish when in fact it should be a condiment.

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.

Steeping annatto (achiote) seeds in hot cooking oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty aroma. It also adds a quick kick to whatever you use it in.

This incredibly simple technique will add a splash of color, a touch of Tropic heat and an aftertaste of annatto.
I SP-tagged Aceite de Achiote as a side dish when in fact it should be a condiment.

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.

Steeping annatto (achiote) seeds in hot cooking oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty aroma. It also adds a quick kick to whatever you use it in.

This incredibly simple technique will add a splash of color, a touch of Tropic heat and an aftertaste of annatto.

Number of Servings: 100

Ingredients

    1 cup quality cooking oil
    2 tablespoons achiote (annatto) seeds

Directions

1) Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green.

2) Pull the pan from the heat and let stand until the sizzling stops. Strain the oil. Stores for up to 4 days at room temperature in a jar with a tight fitting lid.

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In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler.

Number of Servings: 100

Recipe submitted by SparkPeople user JVANAM.





TAGS:  Side Items |

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