| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 1 | Servings | ||
INGREDIENTS
| 4 | Chipotle chiles, soaked in | |
| hot water for 20 minutes | ||
| 6 | Cloves garlic, peeled | |
| 16 | oz | fl extra-virgin olive oil |
| 2 | Sprigs fresh rosemary | |
| 16 | oz | fl white wine vinegar |
| 2 | Sprigs fresh thyme |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Wed, 4 Sep 1996 14:03:30 +0200 Place 2 chiles and 3 cloves of garlic in the bottle of olive oil. Add the rosemary and cap/cork tightly. Place 2 chiles and 3 cloves of garlic in the bottle of vinegar. Allow oil and vinegar to steep in a cool, dark place (not the refrigerator), for at least 2 days, longer if possible. Both will keep several months. Use for salads, marinating meats and vegetables, sauteing or in any recipe that calls for flavourful oil or vinegar. CHILE-HEADS DIGEST V3 #094 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.1mg
Potassium: 582.6mg
Carbohydrates: 35g
Fiber: 1.9g
Sugar: <1g
Protein: 1.5g