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Cumin and Chipotle Oil

Cumin and Chipotle Oil

This smoky, spicy oil is delicious when drizzled over almost anything in the American Southwest/Mexican idiom

SKU 1278-recipe


  • 1/4 cup cumin seeds
  • 1/4 cup dried chipotles
  • 2 cups canola oil


  1. Place a heavy cast-iron skillet over moderately high heat. Add the cumin and the chipotles and toast them, stirring, for 5 minutes. Let the cumin and chipotles cool, then place them in a spice grinder or coffee mill; process to a fine powder.
  2. Mix the powder in a glass container with the canola oil. Let stand at room temperature for at least 1 day and up to 3 days. When ready to use, pour the oil through a cheesecloth-lined fine strainer.