Chili-infused Olive oil
A delicious (oh so creative) flavourful oil to enhance your meals.
Makes a delightful gift for 'heat seeking' friends too.
Ingredients
- 3 cups cold pressed olive oil
- 1 cup dried chilies — whatever you grow. or an assortment of chilies with the level of heat you like!
- I tend to use a combination of Guajillo Cascabel , ancho + poblano. I am not a chili head like some people I know!!
- 6 cloves garlic local and organic when possible
- 1 piece of raw ginger 1-2 inches long
- Optional: ½ cup your favourite HOT peppers black peppercorns, cinnamon sticks, cardamom pods or possibly star anise.
Instructions
- Crush the garlic and grate the ginger.
- In a heavy bottom saucepan, heat oil, plus half of the garlic and ginger and chosen spices on medium heat for 2 hours.
- Do not boil, do not allow the garlic to brown. Check occasionally.
- After 2 hours, raise temperature until bubbles form in oil. Add the remainder of the garlic and ginger root at this point and simmer for 2-3 minutes.
- Place crushed chilies (and and any additional flavourings, if using) in a large metal bowl resting on 2-3 tea towels.
- Strain hot oil over crushed chilies. This can be tricky. Be careful!
- You may notice a 'frothing' and a wonderful aroma - Keep your face away from the bowl!!
- Let stand for 20 minutes, transfer to a glass canning jar. Cap the jar.
Notes
Store in the fridge for up to 1 month.