Chipotle chili oil and vinegar

Yield: 1 Servings

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

From: gcaselton@... (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, .

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