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Spicy Southwest Chile Oil

Yield 1 1/2 cups.
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Remove stem from jalapeno pepper. Set pepper aside.

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

  4. 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.

  5. 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.

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

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