Review/Rate this Recipe Save to MyRecipes Rating:

Title: Chile Oil
Yield: 1

Ingredients

      3    dried pequin chiles
  1 1/3 c  olive oil

Instructions

Place the pequins in a clean 350-ml. wine bottle that uses a cork. Fill
the bottle with olive oil, cork, and let stand at room temperature at
least a week before using. When the oil reaches the heat level you want,
remove the chile and discard. Store the oil in the refrigerator and let
come to room temperature before using.

Yield: Approx. 1 1/3 cups

SERVING SUGGESTIONS: I use this versatile oil when making spaghetti sauces
and when sauteing onions for a soup or stew It will give a zing to any
dish.

Per serving: 2546 Calories (kcal); 288g Total Fat; (100% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2
Fat; 0 Other Carbohydrates

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Converted by MM_Buster v2.0n.

Reviews