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Double smoked Chipotle Infused Oil

post #1 of 12
Thread Starter 
Infused Chipotle Oil

Smoke red jalapenos at 225 for 4 hrs. using mesquite wood. Then put the chiles in a dehydrator for about 14 hrs or until dry. Rough chop chiles into flakes, and let smoke for 3 hrs. at 225 in regular olive oil using mesquite wood. Let it completely cool, and then strain the oil with cheesecloth into a dry sterilized glass jar/container. Store in a cool dry place. Good for frying taco shells, taquitos, quesadillas, pinto beans, or whenever you want that chipotle flavor and/or heat without the chile flakes. Also great when making baked/smoked potatoes, just rub them with the oil, and sprinkle them with salt. Enjoy chileheads!
post #2 of 12

Thanks for the recipe

Saved to hard drive! Thanks

post #3 of 12
Saved for future use....

From one chili head to another.....PDT_Armataz_01_37.gif& points
post #4 of 12
thats a keeper-thanks-oils are fun.
post #5 of 12
Nice one Rich!
post #6 of 12
Hmmm, I appreciate it! On the do gig!
post #7 of 12
Nice job!
post #8 of 12
Sounds sooooo gooood! Thanks.
post #9 of 12
nice...i am planning on doing chipotles also..this will be done as well. what did u do with all the seeds and stuff in the cheese clothe ?? i would think u could dry that back out and grind it up in a coffee grinder and use it for a chipotle powder....what do u think....from one chile head to let me through some points your way.
post #10 of 12
Thanks for sharing this, Rich. Might give it a try once I get the wimps in this house used to some heat. icon_smile.gif
post #11 of 12
Thread Starter 
Thanks for the points my friend. Gloria grinds them into some tamale dough for a few family members who like more heat. Good luck on your chipotles.
post #12 of 12
now that looks interesting,PDT_Armataz_01_37.gif

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