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Chili oil "HOT"

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Ingredients for 1 servings:

  • 10 small red chili peppers (dried)
  • 4 sprig(s) thyme, fresh
  • 3 sprigs of oregano, fresh
  • 10 peppercorns, black
  • 750 ml olive oil

Instructions

Working time approx. 5 minutes; Rest period approx. 14 days; Total time approx. 14 days 5 minutes

wonderful with pizza, pasta, grilled fish and potato salad…..

Place the chili peppers in a sealable bottle. Wash the thyme and oregano, dry them thoroughly, and add them to the bottle as well. Add the peppercorns and top up with olive oil. Seal the bottle and let the oil steep for at least two weeks. Tip: This recipe also makes a great homemade gift! Corked bottles look very nice. I sometimes use dried herbs for home use.

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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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