Spicy Southwest Chile Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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