• Source: Emeril Live EM1D78
• Dish Type: Sauces

Annato Oil and Annato Paste

Ingredients

• ANNATO OIL:
• 1 cup vegetable or olive oil
• 1/2 cup annatto seeds
• ANNATO PASTE:
• 1/2 cup annatto seeds
• 1 cup vegetable or olive oil
• Juice of 1 lime
• 1 tablespoon dried oregano
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

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