"Steve Wertz" wrote in message
...
On Wed, 08 Oct 2003 10:49:26 GMT, "Jack Schidt®"
wrote:


...then try this:

take a few dried chipotles and grind them up in a coffee/spice mill until
they're flecks (not powder). Simmer in hot oil for a few minutes and
then
pour the whole thing into a jar. Let stand for a couple of hours. What
you
have is a 'sauce' you can brush on meats and fish that celebrates the
flavor
of the chile and doesn't cover up the flavor of the meat or the chipotle,
for that matter.

I used 5 mora/morita chipotles (red chipotles), 3 of the premium
chipotles (brown/leathery), and 6-8 arbols. I seeded about half of
the chili's - I didn't know if it would make the oil bitter. All this
in about 12oz of soybean oil.

Next time I'llmake sure the oil is at 250 or so, instead of 300+.
(Don't know what I was thinking). I was kinda disappointed by the lack
of heat and smoke flavor - there really wasn't much of either.

What proportions did you use?

-sw

4 reds to about 1/2 cup of oil works for me; sounds pretty close to your
proportion. Maybe less hot on the oil?

Jack