Recipe information
Yield
Makes about 1/2 cup
Ingredients
2 dried chipotle peppers*
1/2 cup peanut or vegetable oil
*available at Hispanic markets and some specialty foods shops
Preparation
Step 1
Preheat oven to 300°F.
Step 2
Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds.
Step 3
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.
Step 4
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.
