Orange-Chipotle Oil

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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.

Yield: 2 cups

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This extra fancy California orange zest offers exceptional flavor and color. It has an alluring sweetness, perfect in baked goods,... Learn More
$5.59 Glass jar, 1/2 cup

Orange-Chipotle Oil Recipe

Ingredients
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.

Yield: 2 cups
Helpful Hints

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

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