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Chili Oil & Chili Puree

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Chili Oil & Chili Puree

The perfect chili oil & chili puree recipe with a picture and simple step-by-step instructions.

  • 600 g Fresh chillies
  • 750 ml Rapeseed oil
  • 5 piece Garlic cloves
  • 2 tablespoon Italian herbs TK
  • 1 teaspoon Coarse sea salt
  1. Wash the chillies, remove the stalk and cut in half lengthways. Bring the oil to a boil in a saucepan, add the chillies and simmer over a low flame for about 15 minutes. Then take the pot off the stove and let it cool down. Filter off the oil the next day. … and yes: afterwards it actually has the same color as in the photo.
  1. Chop the chillies together with the rest of the ingredients and transfer them to sterilized glass .. I did it in the TM, but I think it works just as well with a magic wand.
Dinner
European
chili oil & chili puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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