Title: Aceite de achiote (achiote oil)
 Categories: S. america, Condiments, Upload
      Yield: 1 Cup
 
      1 c  Oil, olive; extra virgin
    1/2 c  Annotto seeds; crushed
      1    Chile, malagueta, dried
           -substitute piquin or
           -Japanese chile
      1    Bay leaves

--------------------HEAT SCALE - MEDIUM-------------------------
 
    Combine all ingredients in a non-reactive heavy saucepan, allow to
  steep for 40 minutes, stirring occasionally. Bring mixture to a low
  and gentle boil while stirring continuously. Remove saucepan from
  heat and allow to cool thoroughly. Strain through a very fine sieve
  and pour the strained oil into a bottle and cap tightly. This oil
  will remain up to 6 months if it is refrigerated and capped tightly.
  This is a MEDIUM HOT condiment.
    This oil is used both to color and to flavor dishes. Use it in
  place of vegetable oil for South American recipes. Use only annatto
  (achiote) seeds that are bright-reddish in color; seeds that are
  brownish are old and have probably lost much of their flavor.