Aciete de Achiote (Annatto Oil) & Garlic Paste
Two foundational Puerto Rican cooking staples in one recipe: vibrant orange-red achiote oil infused with annatto seeds, plus a punchy garlic paste made from the same garlic, creating zero waste and maximum flavor for your traditional dishes.
Equipment
- 1 Caldero 1.5 qt, see notes
- 1 Mesh Strainer
- 1 Funnel
- 1 Glass Jar or Bottle with tight-fitting lid
Ingredients
- 2 cup Olive Oil
- 50-60 cloves Garlic Cloves peeled, hard tips removed from bottoms
- 1/4 cup Whole Achiote (Annatto) Seeds
- 1/2 tsp salt
Instructions
- Add garlic cloves to a small caldero and completely cover with olive oil.
- Place the caldero in a preheated oven at 325°F and roast for about 50 minutes.
- Remove caldero from oven. Using a slotted spoon, transfer the golden-roasted garlic cloves to a small blender.
- Add 1/2 teaspoon salt to the blender and process until smooth to create garlic paste.
- Transfer to a clean glass container.
- Return the garlic-infused oil in the caldero to stovetop and add annatto seeds.
- Heat on low for 15-20 minutes, stirring occasionally, until the oil transforms a vibrant red color.
- Remove from heat and allow the oil to cool for 20 minutes.
- Place a mesh strainer over a funnel and strain the oil into a glass container, leaving seeds behind.
Notes
Caldero Alternatives: If a traditional caldero is not available, you may use a ceramic oven-safe pot that can also be used on the stovetop. Alternatively, you can use an oven-safe dish for the roasting process and then transfer the garlic-infused oil to a regular pot for the stovetop portion of the recipe. The key is finding cookware that can handle both the oven roasting of the garlic and the gentle heating needed for infusing the oil with achiote.