Chile Oil
This is very hot! It can be used to flavor meats or as the oil in salad dressings.
3 cups virgin olive oil
2 cups crushed caribe chiles
Place ingredients in a heavy saucepan and bring almost to a simmer. Remove from heat; cover and cool overnight.
The next morning, strain, then refrigerate. Warm to room temperature before using.
Nut-flavored Oil
1 cup walnuts, almonds or hazelnuts
2 cups vegetable oil, divided
Place nuts and 1/2 cup of the oil in blender or food processor. Cover and blend, or process, until nuts are finely chopped. Place nut mixture and remaining oil in glass jar or bottle. Cover tightly and let stand in cool, dry place 10 days.
Strain oil. Store tightly covered in refrigerator up to 3 months.
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