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Chipotle Olive Oil & 100% Serrano Honey Vinegar Rib-Eye Steak

Chipotle Olive Oil

  • $ 13.50


Chipotle Olive Oil

Sweet and smoky with just the right amount of heat. This chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over grilled vegetables or pizza. excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressing and marinades.

Caution: Hot

Suggested Pairings:  Dark Chocolate Balsamic, 100% Serrano Honey Vinegar, Raspberry Balsamic, Blood Orange Olive Oil

Recipes: Chipotle Olive Oil & 100% Serrano Honey Vinegar Rib-Eye Steak (as Pictured) With Lime-Chipotle Olive Oil Aioli Coleslaw Recipe

 

1/2 Cup Honey-Serrano Vinegar
1/2 Cup Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the Chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.
Serves 4

Spicy Jalapeno-Chipotle Lime Coleslaw

Ingredients:

  • 1 medium head of cabbage shredded
  • 1 recipe for Chipotle-Lime Aioli (see below)
  • 1 large jalapeno, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced 1/3 cup finely shredded red onion 1 tablespoon lime juice
  • Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw.
Chipotle-Lime Aioli Ingredients
  • 1 cup InfuseMe Chipotle Olive Oil
  • 2 large egg yolks at room temperature**
  • 2 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lime juice

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, basically anything.

Makes 1 1/4 cups of aioli
**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.