Chili Pepper Oil
Servings: 400 grams
Calories: 45kcal
Cost: $6
Brilliant on pizza, but not only…
Equipment
- 1 Medium saucepan
- 1 Heatproof rubber spatula
- 1 Paring knife
- 1 Large glass bowl
- 1 Jar ½ qt/L for storage
- 1 Cutting board
Ingredients
- 80 g Chili peppers*
- 10 g Crushed garlic
- 150 g Olive
- 150 g Grape seed oil
- 5 g Grey salt
Instructions
- Orange salad with raspberry flavored red onion pickles and chili pepper oil.
Preparing Chili Peppers*
- If fresh chili peppers aren't available, replace them with a couple of tablespoons of pepper flakes or chopped dry chili. Rinse fresh chili peppers under water. Cut them into slices, discard the stems.
Chili Pepper Oil
- Heat both oils in a saucepan over medium-low heat. In a large bowl, combine the sliced chili peppers, salt, and crushed garlic. Carefully pour the hot oil over the mixture. Let it stand for an hour or two. Then transfer to a jar, seal it, and refrigerate overnight. Then remove and discard garlic.
Storage
- Homemade chili pepper oil can be stored for a couple of weeks in the refrigerator. If you plan to freeze it for later use, pass it through a sieve and freeze it in smaller containers. A day prior to use, let it thaw in the refrigerator; once thawed, keep it for up to a week.
Nutrition
Serving: 5g | Calories: 45kcal