Recipe: Chile Flavored Oil and Citrus Flavored Oil

CHILE FLAVORED OIL AND CITRUS FLAVORED OIL

"Infused (flavored) oils are a quick way to add flavor to marinades, salad dressings and grilled foods, but commercially prepared oils can be prohibitively expensive. Fortunately infused oils are surprisingly easy and economical to make. All you need to do is whirl the oil with seasonings in a blender. You can double or triple the recipes if you'd like. The flavored oils are ready to use the day they're made and will last up to a month if stored airtight in the refrigerator.

To savor these infused oils substitute the oils for plain oils in marinades and salad dressings, use as a "dip" for crusty breads, drizzle lightly over grilled fish or shellfish or use to saute vegetables to give them extra flavor.

Although making these oils is exceptionally easy. There are a few rules you shouldn't break. First, start with fresh, high-quality oil - the flavor of an old or low-quality oil can't be masked by seasonings. Second - make sure flavoring additions are completely dry. Any water in the oil speeds rancidity. Finally, always store the oils in the refrigerator."

CHILE FLAVORED OIL
Makes: 2 cups

4 dried chipotle chilies (about 12 oz. total)
1 cup water
2 cups extra-virgin olive oil with light olive flavor or canola oil

Combine chilies with 1 cup water in a small pan. Bring to a boil over high heat; cover and remove from heat. Let stand until soft, about 10 minutes. Drain; blot completely dry with paper towels. Stem and seed; coarsely chop.

Combine chilies and oil in a blender. Whirl until chilies are pureed or very finely chopped, about 2 minutes. If desired, strain oil; discard residue.

Pour into decorative bottles; store airtight in refrigerator up to 1 month.

CITRUS FLAVORED OIL
Makes: 2 cups

1/4 cup shredded lemon peel (yellow part only)
1/4 cup shredded orange peel (orange part only)
2 cups canola oil or extra-virgin olive oil with light olive flavor

Combine peels and oil in a blender. Whirl until the peels are thoroughly pureed, about 2 minutes.

If desired, strain through 2 layers of cheesecloth or a very fine strainer. (Leave the peel in for extra flavor and color, or strain it out.)

Pour into bottles; chill airtight up to 1 month.

Source: Sunset Magazine, December, 1996