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.