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There's nothing wrong with giving homemade holiday gifts, just as long as they're something somebody would actually want and use. Thanks to things like fruitcakes so dense they have their own gravitational fields, making edible gifts has gotten a bad name, but that's not an issue with this chipotle oil, especially if that certain someone on your gift list likes the spicy stuff!

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
1 week
total:
1 week
Servings:
32
Yield:
2 bottles
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a saucepan until it reaches 165 degrees F (74 degrees C).

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  • Pour ground chipotle peppers into a heatproof bowl. Pour oil over chipotle; whisk until chipotle is dissolved. Cover bowl with aluminum foil and seal tightly. Leave for a week, stirring once per day.

  • Pour chipotle oil through a fine mesh strainer into a bottle or glass container.

Nutrition Facts

120 calories; fat 13.6g. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2013
Oh wow, is this chipotle oil good! Well worth the week's wait after making it. The first thing I did was make popcorn with this and it made the perfect spicy popcorn. I can't wait to try this on other foods. Just two ingredients and so easy to make. I'll definitely keep some of this oil on hand. Read More
(7)

Most helpful critical review

Rating: 3 stars
01/29/2018
This was only OK for me. I did wait the full week followed the recipe as written and my chipolte was fresh. However the resulting oil is weak on flavor. Next time I will try doubling the spice and see how that turns out. Might also consider changing the pepper to cyan adding some ginger garlic and toasted sesame seeds. That sounds like it would be a good Asian flavored oil but I guess that would be a different recipe altogether and thus not really relevant to this one... Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/12/2013
Oh wow, is this chipotle oil good! Well worth the week's wait after making it. The first thing I did was make popcorn with this and it made the perfect spicy popcorn. I can't wait to try this on other foods. Just two ingredients and so easy to make. I'll definitely keep some of this oil on hand. Read More
(7)
Rating: 5 stars
09/05/2012
I have not tried it yet but I can tell this is going to be my best friend oil. I am growing habanero peppers which I hope will work as well. thanks for the tip. Eve Read More
(3)
Rating: 5 stars
04/05/2016
I made this oil weeks ago but finally got around to using it tonight as a popcorn oil. This is so good with popcorn. There is a zillion uses for this but it's BBQ season, so I'm immediately thinking marinade. TY Chef John. Read More
(1)
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Rating: 5 stars
12/03/2017
Made this for my son in-laws who love hot and spicy. I did a combination of red pepper flakes chilli powder and chipotle powder (just using up the end of the bottles). It was definitely spicy but not too spicy for me. I like it on fried potatoes and eggs. I'm sure the boys will use it for everything! Read More
Rating: 3 stars
01/28/2018
This was only OK for me. I did wait the full week followed the recipe as written and my chipolte was fresh. However the resulting oil is weak on flavor. Next time I will try doubling the spice and see how that turns out. Might also consider changing the pepper to cyan adding some ginger garlic and toasted sesame seeds. That sounds like it would be a good Asian flavored oil but I guess that would be a different recipe altogether and thus not really relevant to this one... Read More
Rating: 2 stars
12/04/2017
Wish recipe showed size of bottles to hold the finished chipotle oil. Two cups of vegetable oil a clue but still.... Read More
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Rating: 5 stars
08/21/2018
First time other than using unflavored coconut oil instead of olive oil I made this exactly like the recipe Second doubled it and let it sit for 2 weeks. The smoked pepper taste was even better. I love this oil and cook with it all the time. Read More
Rating: 5 stars
02/26/2014
Thank-you Chef John! I'm allergic to corn and most processed food has corn in it! So I have to make most of my condiments by scratch if not all of it. So this came out wonderful and I love it. Please keep them coming you are definitely an inspiration:) Thank-You Read More
Rating: 5 stars
12/07/2017
I made this with Arbol Chile Pods and doubled recipe since I was making 3 gifts. Because Arbols are so hot I used 1 1/2 tablespoons per 2 cups of oil. Oil has not been used yet but I will update. Thanks Chef John Read More