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Two-Chili Oil


Course : Mixes
Serves: 1
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Ingredients:


3 1/2 cups corn oil

1/2 cup sesame oil -- or olive, peanut, almond

8 cloves garlic -- crushed

2 medium dry red nm chiles -- seeds and stems -- removed, crushed

6 medium piquin chiles -- seeds and stems -- removed, crushed

1 tablespoon black peppercorns
 

Preparation / Directions:


Combine all the ingriedents in a saucepan and cook over medium heat, stirrind occasionally, for 10 minutes. Remove from heat and let cool. Remove the garlic and pour the remainingoil mixture into a steralized glass jar and cap. Store in a cool dark place for 2 weeks. Strain the oil through a cheesecloth lined sieve into another sterilized bottle for up to 1 month.

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