Heat the oil until hot, add the peppers, seeds and all, cover, and cook over a low heat until the peppers turn black. Remove from the heat and cool. Cover and let sit at room temperature for 8 hours. Strain through cheesecloth, cover, and refrigerate.
Author's Comments
This oil can be used as a dip or when you want a subtle chile flavor when frying or sauteing - caution, use only a small amount! This oil will keep indefinitely in the refrigerator. It may turn cloudy, but when set at room temperature it will clear.
Instructions
Heat the oil until hot, add the peppers, seeds and all, cover, and cook over a low heat until the peppers turn black. Remove from the heat and cool. Cover and let sit at room temperature for 8 hours. Strain through cheesecloth, cover, and refrigerate.
Author's Comments
This oil can be used as a dip or when you want a subtle chile flavor when frying or sauteing - caution, use only a small amount! This oil will keep indefinitely in the refrigerator. It may turn cloudy, but when set at room temperature it will clear.
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