| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Condiments, Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cups |
| 1 |
c |
Dried red chiles such as Piquin or Cayenne |
| 2 |
c |
Vegetable oil |
INSTRUCTIONS
Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let
stand until cool.
Cover pan and let stand for 12 to 24 hours ... the longer it sits the
hotter it gets. Strain and use as any vegetable oil.
The Whole Chili Pepper From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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