Chile Oil

comments (1) August 5th, 2008

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Chile Oil with seviche.Click To Enlarge

Chile Oil with seviche.

Photo: Boyd Hagen

1 cup canola oil
1 cup olive oil
1 Tbs. chili powder
1/2 tsp. dry mustard
1/2 tsp. whole coriander seed
1/2 tsp. ground cumin seed
1/2 tsp. ground paprika
1 Tbs. dried chiles or 1/4 chipotle
1/4 sweet red pepper, chopped

Makes 2 cups

Place oils in a 4-quart saucepan. Add spices and peppers. Heat the oil briefly (do not boil), then remove from heat and allow to sit for one hour. Strain into glass jars and store, covered and refrigerated, for up to 10 days.

Note: For a warm dressing for fish or a chilled marinade for seafood, like seviche, blend 1⁄2 cup chile oil with 1 cup lemon or lime juice. Add scallions and chopped parsley or cilantro.

Recipe by Diane Forley
June 1997
from issue #9

posted in: chile peppers, spices, condiments

Comments (1)

justinfinch writes: Just Brilliant
Posted: 3:34 am on May 18th
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