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Heat oil and seeds in a small sauce pan over medium heat, just to boiling and the oil is colored, then remove from heat. Do NOT overheat or you will turn the seeds black and your oil will be unusable. Strain the oil into a glass mason jar. You can store unused oil at room temperature for up to 5 days. Use the extra oil to color and flavor fish or chicken.
This recipe was provided by Carlos from 37 Cooks.