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Ingredients Jump to Instructions ↓

  1. 1 cup vegetable or olive oil

  2. 1/2 cup annatto seeds ANNATO PASTE:

  3. 1/2 cup annatto seeds

  4. 1 cup vegetable or olive oil Juice of

  5. 1 lime

  6. 1 tablespoon dried oregano

  7. 3 garlic cloves, minced

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground cumin

Instructions Jump to Ingredients ↑

  1. In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator. Use as directed in recipes. Yield : 1 cup ANNATO PASTE: In a small medium saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use. Yield : 1 cup

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