| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Dried chipotle peppers |
| 1 |
c |
Olive oil |
INSTRUCTIONS
Remove seeds from peppers and reserve 1/2 teaspoon seeds.
In a sauce pan, crumble peppers and add reserved seeds and oil. Heat until
the mixture begins to bubble. Let cook 10 to 15 seconds and remove from
heat. Cool for about 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.
Yield: 1 cup
Recipe by: Cooking Live Show #CL8954
Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997
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