Two-Chili Oil

Recipe Ingredients

3 1/2 cups	829ml	Corn oil
1/2 cup	118ml	Sesame oil - or olive, peanut, almond
8		Garlic - crushed
2		Dry red nm chiles - seeds and stems removed, crushed
6		Piquin chiles - seeds and stems removed, crushed
1 tablespoon	15ml	Black peppercorns

Recipe Instructions

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.

Source:
"The chili pepper encyclopedia" Yield: 4 cups

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