Annatto-Infused Oil: Combine 2 tablespoons annatto (achiote) seeds and 1⁄2 cup mild vegetable oil (such as canola or grapeseed or light olive oil) in a small saucepan. Bring the oil to a simmer over medium-low heat, then lower the heat to low. Simmer for 2 to 3 minutes, until oil turns a very dark orange. Remove from the heat and let cool completely. Using a fine-mesh metal strainer, strain the oil into a small, clean glass jar and cap tightly. Discard the seeds.
Annatto oil can be stored at room temperature and lasts almost forever.
This recipe is reprinted with permissions from
Viva Vegan! by Terry Hope Romero.