After consultation with Torgo, I made a batch of his TorgOil, an infusion of chipotle chiles in olive oil.
It’s a wonderful mix, the hot smoky chiles in the oil. I only had one minor injury while chopping up the dried chipotles in the Cuisinart, when I got too close and inhaled a bit of it. Whoo-aw, that’s some spicy atmosphere.
The finished product is full of rich olive oil flavor and smoky, smoky chipotle burn. Woohoo!
so what’s the deal here— soak chipotles in hot water, chop them, plonk them into some olive oil, wait a while?
(mm, chipotles.)
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No water; you use them dry. Water is your enemy here. I used a 2 ounce package of chipotles which I chopped very finely in the cuisinart (do not inhale happy fun dust) and warmed a bottle of oil and dumped in the chiles, and then after a good long soak I strained the oil to get the big chunks out. Voila, etc.
Torgo is a good source for advice, since it’s his oil after all! But it was very easy.
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