Smoky southwestern infused oil

Yield: 1 Servings

Measure Ingredient
3 \N 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

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

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