Recipe - Smoked Chili Oil From Sunset Magazine

4 Dried chipotle chilies,
(about 12 OZ. total)
2 cup Extravirgin olive oil, with
light olive flavor or
canola oil

1. Combine chilies with 1 cup water in a small pan. Bring to a boil over
high heat: cover and remove from heat. let stand until soft, about 10
minutes. Drain; blot completely dry with paper towels. Stem and seed;
coarsely chop. 2. Combine chilies and oil in a blender. Whirl until chilies
are pureed or very finely chopped, about 2 minutes. 3. If desired, strain
oil; discard residue. Pour into decorative bottles; store airtight in
refrigerator up to 1 month.

Prep and cook time: About 20 minutes Notes: leave chili pieces in the oil
for a rustic look, or strain before bottling. Makes; 2 cups

Infused (flavored) oils are a quick way to add flavor to marinades, salad
dressings. and grilled foods, but commercially prepared oils can be
prohibitively expensive. Fortunately infused oils are surprisingly easy and
economical to make. All you need to do is whirl the oil with seasonings in
a blender. You can double or triple the recipes if you'd like. The flavored
oils are ready to use the day they're made and will last up to a month if
stored airtight in the refrigerator. Although making these oils is
exceptionally easy. there are a few rules you shouldn't break. First. start
with fresh, highquality oilthe flavor of an old or lowquality oil
can't be masked by seasonings. Second. make sure flavoring additions are
completely dry. Any water in the oil speeds rancidity. Finally, always
store the oils in the refrigerator.

To savor these infused oils: Substitute the oils for plain oils In
marinades and salad dressings. Use as a "dip" for crusty breads.(
Drizzle lightly over grilled fish or shellfish. Use to saute
vegetables to give them extra flavor.

Sunset Magazine, 12/96. MC formatted by Brenda Adams
Posted to MCRecipe Digest V1 #356

Recipe by: Sunset Magazine, 1996

From: Brenda Adams adamsfmle@sprintmail.com

Date: Sat, 28 Dec 1996 01:54:25 0800