Aceite De Achiote (Achiote Oil) #2 Recipe
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Ingredients : Aceite De Achiote (Achiote Oil) #2 Recipe
1 cup Oil, olive, extra virgin
1/2 cup Annotto seeds, crushed
1 Chile, malagueta, dried substitute piquin or Japanese chile
1 Bay leaves
HEAT SCALE MEDIUM
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.
Converted by MC_Buster.
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