Ingredients
6 dried chipotle chili pepper
1 cup extra-virgin olive oil
1 1/2 cups chopped garlic
5 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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place the chipotles in a bowl and cover with very hot water. allow to soak for 3 minutes; drain. remove the stems and seeds from the peppers and discard. cut the peppers into thin strips. heat the oil in a large skillet over low heat. cook the garlic in the oil until golden brown, 4 to 5 minutes. stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. transfer the mixture to a bowl and allow to cool. store in the refrigerator in an airtight container.