Chipotle Infused Olive Oil
- 2 cups high quality extra virgin olive oil, I use a single variety EVOO from The Mighty Olive
- 1/2 cup dried chipotle peppers
Using a mortar and pestle crush a couple of the chipotle peppers, to release their flavors. Heat the oil over a low heat until it reaches 180ºF. Remove from the heat and pour the hot oil over the chipotles. Allow to cool and pour into your air tight bottle, adding a couple of the dried chipotle peppers and some of the seeds. Tightly cap and store in a cool dark place (or the refrigerator) and use within 3 months.