Achiote Oil

1. Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.
2. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

Cook's note: achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.