• 1serving

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Nutrition Info . . .

VitaminsB1, B3, H, E
MineralsNatrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup peanut, corn or canola oil

  2. 20 dried red chile peppers

  3. 1/8 teaspoon ground cumin Pinch salt

Instructions Jump to Ingredients ↑

  1. In a small, heavy saucepan heat the oil until hot over medium-high heat; add the peppers, reduce the heat to low and cook uncovered, stirring occasionally, until peppers turn a dark brown color. Remove from heat and add the cumin and salt, mixing well.

  2. Pour the oil through a strainer lined with a paper towel or a paper coffee filter into a bowl. Discard the solids. Transfer the oil to a small, sterilized jar and cover with a lid. Store in the refrigerator for up to 6 months.


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