Chipotle Pepper Oil

4 Dried chipotle peppers
1 c Olive oil

Cut the peppers open, remove seeds and save about 1/2 teaspoon seeds, discard the rest.
In a sauce pan, crumble peppers and add reserved seeds and oil. Heat until the mixture begins to bubble, reduce heat. Let simmer about a minute and remove from heat.

Cool.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.


Must be kept in fridge up to a month.

Yield: 1 cup