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Ingredients
- 95 g annatto seeds or atsuete seeds (about 1/2 cup)
- 25 g garlic, lightly crushed (about 6 cloves, optional)
- 7 g whole black peppercorns (about 1 Tbsp, optional)
- 500 ml cooking oil
How to Make It
- Add the annatto seeds, garlic, peppercorns, and cooking oil to a pot.
- Heat gently over low to medium-low heat.
- Cook for 5–10 minutes, or until the oil becomes deep orange-red and the seeds and garlic are steadily sizzling.
- Remove the pot from the heat before the annatto seeds or garlic begin to burn.
- Strain the oil through a fine-mesh sieve.
- Allow the oil to cool completely.
- Transfer it to a clean, airtight container.
- Keep the heat gentle because burnt annatto seeds can make the oil taste bitter.
- Use the oil’s deep orange-red color and gentle sizzling as your guide instead of waiting for the oil itself to boil.
- Use a neutral-flavored oil so the annatto color and aroma remain noticeable.
- If you include fresh garlic, keep the finished oil refrigerated and consume it within 4 days.
- For longer storage, omit the garlic and always use a clean, dry utensil when taking oil from the container.
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