| 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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