Chili Cilantro Oil
Chef Christopher Holden. Milwaukee Division
Ingredients
- 2 cups cilantro, packed fresh
- 1 cup canola oil
- ½ tsp salt
- Pinch cayenne
Preparation
- Bring a medium pot of water to a boil. Blanch cilantro for only 10 seconds and dry on paper towel. In a food processor, add the oil. Leaving the machine running, add cilantro a bit at a time, salt and cayenne. Blend for one minute and put in squeeze bottle for easy application.
- Servings: ¼ oz
- Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
- Tags: Mexican