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