Step 1

Bring the vegetable oil and annatto seeds to a boil in a small saucepan. Turn heat off and steep, uncovered for 5 minutes.

Step 2

Let stand until it comes to room temperature and strain oil from seeds into a squeeze bottle. Discard used seeds.

Step 3

I keep in a plastic squeeze bottle and use that as needed near my stove top. Good for 1 week.

Step 4

Grind the annatto seeds to powder in a spice or coffee grinder.

Step 5

Mix all of the ingredients together in a small bowl until a paste forms.

Step 6

Stays fresh for 2 weeks if wrapped well and kept in the refrigerator. This makes about 4 ounces or 1/2 cup total.