Achiote Oil

Before those little orange Sazon (or Bijol) seasoning packets came around, Puerto Ricans used another way to give their rice,beans, and meats that beautiful deep orange color. In Puerto Rico, there is a small tree that is grown called Achiote (Bixa Orellana). The Achiote tree has these pretty little bright red prickly pods which contain Annatto seeds. These seeds are what we use to give our food that amazing deep,red-orange color and not to mention a bright nutty flavor that you can only get from the Annatto seeds. You can buy these seeds from many latin markets in most cities.
Achiote Oil:
1/2 cup Annatto seeds
2-3 cups olive oil (you can use any oil)
1 pretty glass bottle with a cork or cap
In a medium saucepan, add the 2-3 cups of olive oil and the Annatto seeds. GENTLY bring to a simmer carefully stirring the seeds until the oil reaches a deep red-orange color. Do not overheat the oil or walk away from it while it is cooking. If the seeds are overcooked they will take on a bitter flavor and you wont be able to use the oil. Let the oil cool. Strain the oil through a mesh metal strainer (anything else will get dyed that color) and discard the seeds. Store the oil in a pretty glass bottle in a cool and dry place.