December 1, 2006, Newsletter Issue #140: Cilantro and Chile Pepper Oil
Tip of the Week
Add some of this oil to salsa, or drizzle over grilled
shrimp or swordfish. Very easy way to add great flavor.
3/4 cup cilantro leaves
4-6 dried chile peppers
zest and juice of 1 lime
1 cup white wine vinegar
1 sprig fresh cilantro
Rinse and dry cilantro leaves. Crush with a wooden
spoon and place the leaves, peppers, lime zest and juice
in a sterilized glass container. Cover with the vinegar,
and shake or stir well. Seal tightly, and place this
container in a cool, dark place, or in the refrigerator
for 7 days. Strain.
Place a fresh cilantro sprig in a sterilized glass bottle or jar.
Add the strained vinegar and seal tightly. Keep this
vinegar in a cool, dark place for up to 2 months.
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