Oil 'Chili

By Kwasome

Ingredients

• 12 oz canola or grape-seed oil
• 1 shallot, minced
• 1 garlic clove, minced
• 6 jalapeno peppers, sliced thinly

Preparation

Step 1

1. In a small pan, heat 3 Tbsp of the oil and cook the shallot, garlic, and peppers until soft. Place in a food processor and blend to a paste. Add the remaining oil and blend. Refrigerate the mixture overnight.

2. The next day, let it strain slowly through cheesecloth or coffee filter, and then store the oil in the refrigerator. Use it over grilled fish or meat, or drizzle it on veggies.