Orange-Chipotle Oil Recipe

Orange-Chipotle Oil Notes

This recipe was adapted from Jim Tarantino's book, "Marinades: Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables". This versatile book was used in a marinades class given by Chef Jennifer Statz and Chef Kevin Bozis at The Spice House in Old Town Chicago in the summer of 2003.

This flavored oil is used in the Orange-Chipotle Marinade also listed on this site.

Ingredients

• 3-4 whole dried chipotle chile peppers
• 3 tablespoons dried orange peel
• 2 cups canola oil

Serves / Yields

2 cups

Preparation Instructions

In a spice mill, grind together the chiles and orange peel. Combine the chipotle-orange mix with the canola oil in a clean glass jar and infuse for 2-3 days, shaking the jar occasionally. Filter the oil through a paper coffee filter into a clean glass jar, before using. Store in the refrigerator for up to 6 months.

Helpful Hints

Fresh orange zest may be used, but it is more difficult to grind with the chipotles.

Credit

This recipe was provided by Jennifer Statz from Chicago.

Cuisines, Courses and Ingredients

• American, BBQ, Condiment, Mexican, Sauce, Spice, Spice Blend

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