Smoky Southwestern Infused Oil

Try this Smoky Southwestern Infused Oil recipe, or post your own recipe for Smoky Southwestern Infused Oil

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Smoky Southwestern Infused Oil Ingredients

3 Dried ancho or New Mexico	1 ts Dried oregano
3 tb Whole cumin seeds	1/2 ts Cayenne
1 tb Whole coriander seeds	1 pn Freshly ground nutmeg
1/2 ts Whole black peppercorns	1 c Canola or other mild oil

Instructions for Smoky Southwestern Infused Oil

I found these at Tauntons 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. Didnt find Rick Bayless Mole Recipe online, tho. http://www.taunton.com/fc/index.htm When toasting the spices, turn on the vent fan to disperse any chile fumes. Yields 3/4 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 on Sep 16, 1997

Main Ingredient: Cuisine: Uncategorized

More like this...