| 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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