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Title: Chile Oil
Yield: 1 Serving
Ingredients
1/2 Cup ground red chile
(ancho, chimayo or pasilla)
1/2 Tablespoon ground cumin
3 Cups canola oil
1 Teaspoon salt
Instructions
Heat chile and cumin in a saute pan until barely smoking. Whisk in oil.
Transfer to a tall, glass jar and let stand overnight. Oil will separate.
Will keep for 3 months in the refrigerator.
Recipe Courtesy of Ming Tsai
- - - - - - - - - - - - - - - - - -
Contributor: EAST MEETS WEST #MT1A26
Preparation Time: 0:00
Title: Chile Oil
Yield: 1 Serving
Ingredients
1/2 Cup ground red chile
(ancho, chimayo or pasilla)
1/2 Tablespoon ground cumin
3 Cups canola oil
1 Teaspoon salt
Instructions
Heat chile and cumin in a saute pan until barely smoking. Whisk in oil.
Transfer to a tall, glass jar and let stand overnight. Oil will separate.
Will keep for 3 months in the refrigerator.
Recipe Courtesy of Ming Tsai
- - - - - - - - - - - - - - - - - -
Contributor: EAST MEETS WEST #MT1A26
Preparation Time: 0:00
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