1. Combine chilies with 1 cup water in a small pan. Bring to a boil over high heat: cover and remove from heat. let stand until soft, about 10 minutes. Drain; blot completely dry with paper towels. Stem and seed; coarsely chop. 2. Combine chilies and oil in a blender. Whirl until chilies are pureed or very finely chopped, about 2 minutes. 3. If desired, strain oil; discard residue. Pour into decorative bottles; store airtight in refrigerator up to 1 month. Prep and cook time: About 20 minutes Notes: leave chili pieces in the oil for a rustic look, or strain before bottling. Makes; 2 cups Infused (flavored) oils are a quick way to add flavor to marinades, salad dressings. and grilled foods, but commercially prepared oils can be prohibitively expensive. Fortunately infused oils are surprisingly easy and economical to make. All you need to do is whirl the oil with seasonings in a blender. You can double or triple the recipes if youd like. The flavored oils are ready to use the day theyre made and will last up to a month if stored airtight in the refrigerator. Although making these oils is exceptionally easy. there are a few rules you shouldnt break. First. start with fresh, high-quality oil---the flavor of an old or low-quality oil cant be masked by seasonings. Second. make sure flavoring additions are completely dry. Any water in the oil speeds rancidity. Finally, always store the oils in the refrigerator. To savor these infused oils: - -- Substitute the oils for plain oils In marinades and salad dressings. - -- Use as a "dip" for crusty breads.--( Drizzle lightly over grilled fish or shellfish. - -- Use to saute vegetables to give them extra flavor. Sunset Magazine, 12/96. MC formatted by Brenda Adams Posted to MC-Recipe Digest V1 #356 Recipe by: Sunset Magazine, 1996 From: Brenda Adams Date: Sat, 28 Dec 1996 01:54:25 -0800