Spicy Southwest Chile Oil

• 4 cloves garlic
• 2 tablespoons white vinegar
• 1 jalapeno pepper
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano
• 2 cups extra virgin olive oil, divided
• 2 green chile peppers, cut in half
• 2 red chile peppers, cut in half

1. Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set garlic aside.
2. Remove stem from jalapeno pepper. Set pepper aside.
3. Heat a large skillet over medium heat 2 minutes; add coriander and cumin seeds. Cook, stirring constantly, 5 minutes or until lightly browned.
4. Transfer browned seeds to container of an electric blender; add garlic, jalapeno pepper, oregano, and 1 cup oil. Cover and process until minced, stopping once to scrape down sides. Pour mixture into jar; add remaining 1 cup oil. Cover and refrigerate 24 hours.
5. Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Add chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
6. Use in salsas, fajitas, beans, and marinades for fish; or brush on vegetables before roasting.

garlic, white vinegar, pepper, coriander seeds, cumin seeds, oregano, extra virgin olive oil, green chile peppers, red chile peppers

Taken from www.myrecipes.com/recipe/spicy-southwest-chile-oil (may not work)