This recipe is from George, the Chef at 1618 Seafood Grill. I've loved this infused oil, the restaurant and George's dishes for years and so has Picky Sweetie!!
- 2 cups canola oil
- 1 Tbs salt - make sure to taste , you might want to add more
- 1 Tbs tomato paste
- 1 Tbs fresh garlic
- 6 canned chipotle peppers soaked in adobe sauce