- 2 cups vegetable oil
- 2 tablespoons ground dried chipotle pepper
- Heat oil over medium heat in a saucepan until it reaches 165 degrees F (74 degrees C).
- 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.