Chipotle Pepper Oil

4 Dried chipotle peppers
1 c Olive oil

Remove seeds from peppers and reserve 1/2 teaspoon seeds.

In a sauce pan, crumble peppers and add reserved seeds and oil. Heat until the mixture begins to bubble. Let cook 10 to 15 seconds and remove from heat. Cool for about 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.

Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

Yield: 1 cup