Smoky southwestern infused oil
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried ancho or New Mexico chiles, stems removed and torn into small pieces | |
| 3 | tablespoons | Whole cumin seeds |
| 1 | tablespoon | Whole coriander seeds |
| ½ | teaspoon | Whole black peppercorns |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Cayenne |
| 1 | pinch | Freshly ground nutmeg |
| 1 | cup | Canola or other mild oil |
Directions
I found these at Taunton's Fine Cooking from the link Margo posted. They have some really neat articles and recipes and food information, like when to press, chop or mince garlic. Didn't find Rick Bayless' Mole Recipe online, tho.
When toasting the spices, turn on the vent fan to disperse any chile fumes.
Yields ¾ cup.
Toast and grind the spices as described in Indian Spice Infused Oil recipe, leaving out the oregano, cayenne, and nutmeg. Add these to the cooled, ground spices and continue with the technique described in Indian Spice Infused Oil recipe.
Posted to CHILE-HEADS DIGEST V4 #125 by Judy Howle <howle@...> on Sep 16, 1997