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Chipotle Chili Oil And Vinegar

Yield: 1 Servings

Ingredients and directions for this recipe

4 Chipotle chiles; soaked in
-hot water for 20 minutes
6 Cloves garlic; peeled
16 oz (fl) extra-virgin olive oil
2 Sprigs fresh rosemary
16 oz (fl) white wine vinegar
2 Sprigs fresh thyme

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Wed, 4 Sep 1996 14:03:30 +0200
Place 2 chiles and 3 cloves of garlic in the bottle of olive oil. Add the
rosemary and cap/cork tightly. Place 2 chiles and 3 cloves of garlic in the
bottle of vinegar. Allow oil and vinegar to steep in a cool, dark place
(not the refrigerator), for at least 2 days, longer if possible. Both will
keep several months. Use for salads, marinating meats and vegetables,
sauteing or in any recipe that calls for flavourful oil or vinegar.

CHILE-HEADS DIGEST V3 #094

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Chipotle Chiles (smoked Chiles)
Next recipe Chipotle Chili Popovers

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