I came across the following orange-chili oil recipe on the Chile-Heads 
mailing list a couple years ago.  The recipe doesn't mention using it 
as a base for rubs, but I use it that way...works great.  I also use 
it to saute the rice and chopped chiles 'n onions when I make Mexican 
rice; and, I brush it on sliced onions and chiles before grilling.  
I use dried orange peel instead of fresh and toss in about twice the 
chiles called for in the recipe.  And, I heat the oil up to 250 to 
260 deg. F and keep it at that heat until bubbling stops and I'm sure 
all the moisture from any fresh ingredients has been evaporated for 
safety sake...I store it on the kitchen counter by my stove.  If your 
unsure about it, store it in the fridge and run it under hot water 
before using if it solidifies from the low temp.


Orange-Chile Oil

   2 large oranges
   1/3 cup coarsely crushed red chiles 
   1 teaspoon achiote seed
   1 tsp kosher salt
   1 large garlic clove peeled and crushed
   1 2/3 cups corn or peanut oil
   3 Tablespoons sesame oil
   
Wash and scrub oranges with a small brush; dry.  Using a vegetable
peeler peel off the orange zest (leave the white pith behind--too
bitter) and mince finely.  (I used a zester and didn't bother to 
mince because it was fine enough.)  Combine zest with remaining 
ingredients in a heavy non-aluminum saucepan.  Over medium-low 
heat, heat to 225 F on a deep-frying thermometer and let simmer 
for 15 minutes.  Remove from heat and let cool.  Solids will drop 
to the bottom.  If you like, strain through a fine strainer.  
Pour into a clean glass bottle. 

Uses:  Brush on some fish or chicken when it comes out of the 
broiler, grill or steamer. (Especially nice on prawns.)  Drizzle 
some on hot pasta and toss with steamed vegetables.  Add to 
marinades.  Use in salad dressing for a bit of zip.

-- 
Rich McCormack (Poway, CA) macknet@pacbell.net

