Chipotle Pepper Oil

1. 1

   Preheat oven to 300F.

2. 2

   Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds.

3. 3

   Crumble peppers into 1-cup metal measure or very small metal bowl and add reserved seeds and oil.

4. 4

   Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour.

5. 5

   Cool on a rack 30 minutes.

6. 6

   Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.

7. 7

   Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

No additional tips available.