Step 1

In a medium saucepan, heat the vegetable oil over low-medium heat. Once hot, add the annatto seeds and fry for about 2 minutes, or until the oil has turned red. Strain the seeds and discard, keeping the oil. Add the oil back to the saucepan.

Step 2

Slice very finely the lemongrass stalks (only the white parts, discard the greens), chilis, shallots, and garlic. To save time, you can process everything in a food processor until finely minced. Add the minced aromatics to the saucepan and fry for about 2 minutes. You don't want to fry too long or the aromatics might burn, so keep an eye on it.

Step 3

Remove from heat, add the ground chili, salt, and maple syrup, and stir to combine. Let it cool completely at room temperature before transferring to a clean jar.

Step 4

Store in the refrigerator for up to 3 weeks. Use in soups, marinades, stir-fries, noodles, etc. Make sure to give it a good stir before using.