Spicy Southwest Chile Oil

Pour this oil into a decorative bottle you can find at antique or flea markets or import stores, and then add chiles and a cork for a spicy gift.

Yield:

1 1/2 cups.

Recipe from

Nutritional Information

Calories 54
Caloriesfromfat 0.0 %
Fat 6 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 0.0 mg

Ingredients

4 cloves garlic
2 tablespoons white vinegar
1 jalapeno pepper
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 cups extra virgin olive oil, divided
2 green chile peppers, cut in half
2 red chile peppers, cut in half

Preparation

Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set garlic aside.

Remove stem from jalapeno pepper. Set pepper aside.

Heat a large skillet over medium heat 2 minutes; add coriander and cumin seeds. Cook, stirring constantly, 5 minutes or until lightly browned.

Transfer browned seeds to container of an electric blender; add garlic, jalapeno pepper, oregano, and 1 cup oil. Cover and process until minced, stopping once to scrape down sides. Pour mixture into jar; add remaining 1 cup oil. Cover and refrigerate 24 hours.

Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Add chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.

Use in salsas, fajitas, beans, and marinades for fish; or brush on vegetables before roasting.

Note:

Oxmoor House Cooking Light Collection

January 1995