*available at Hispanic markets and some specialty foods shops Preheat oven to 300F. Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon seeds. Crumble peppers into 1-cup metal measure or very small metal bowl and add reserved seeds and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month. Makes about 1/2 cup. Gourmet September 1994
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 955 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 49.9g|
|Polyunsanturated Fat 34.6g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 955
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