| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | September 1 | 1 | servings | |
INGREDIENTS
| 2 | Dried chipotle peppers* | |
| 1/2 | c | Peanut or vegetable oil |
INSTRUCTIONS
*available at Hispanic markets and some specialty foods shops Preheat oven to 300F. Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds. Crumble peppers into 1-cup metal measure or very small metal bowl and add reserved seeds and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month. Makes about 1/2 cup. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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