Chipotle Pepper Oil
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INGREDIENTS
- 2 Dried chipotle peppers*
- 1/2 c Peanut or vegetable oil
INSTRUCTIONS
*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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (108g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 955 | ||
| Calories from Fat: 955 (100%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 955
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