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    • #300916

      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

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