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Chili Pepper Oil Recipe | |
Mexican Chili | |
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Ingredients:
1 c. canola oil2 dried red chili peppers
Directions:
Place crumbled peppers in heavy saucepan; add oil. Warm over low heat 20 minutes, stirring occasionally; cool at least 8 hours. Pour through a wire-mesh strainer, discarding solids. Cover & store in refrigerator up to 2 weeks; then discard. | |