A delicious smoky, earthy dipper and marinade…
If you love smoky, earthy flavors, then chipotle olive oil is certain to make you smile. Chipotle peppers (smoked and dried jalapeño peppers) bring both that rustic flavor and just enough spice. Though you can amp things up more by adding more chipotles or (to keep things from getting too smoky, if that’s a thing) a little crushed red pepper during the cooking process.
Chipotle olive oil is delicious as a dipper with crusty bread – it’s a real “rustic on rustic” flavor experience. And we love it as a marinade for steaks, chicken, and seafood. Try it with grilled shrimp – it’s yum.
Chipotle Olive Oil
- 1 1/2 cups olive oil
- 8 chipotle peppers dried, not chipotle in adobo sauce
In a saucepan, heat the olive oil over medium. Do not use high heat - allow the oil to heat for 4 to 5 minutes to approximately 250 degrees Fahrenheit. Do not allow it to bubble/boil.
Using a mortar and pestle, grind the chipotle peppers into a rough chunky powder. You can also opt for a food processor if you prefer.
Place the ground chipotle pepper into the olive oil and continue to heat the oil over medium for 4 to 5 additional minutes.
Pour the chipotle olive oil mix into an airtight container and seal it. Let the mix sit, allowing the flavors to meld for 6 to 8 hours. Allowing it to sit overnight works well.
Pour the oil through a cheesecloth or fine-mesh strainer to remove the chipotle pepper pieces. Place the strained chipotle olive oil into a serving dish or airtight container for future use.
Like it spicier? Use more chipotle pepper or add 1 to 2 tablespoons of crushed red pepper to the oil during step 3. The crushed red pepper will increase the heat without interfering with the smoky, earthy flavor of the chipotle.