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Chili-garlic oil with rosemary, thyme and lemon

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Ingredients for 1 servings:

  • 2 sprigs rosemary
  • 2 sprigs of thyme
  • 2 cloves garlic
  • 1 lemon(s) (organic)
  • 2 chili peppers
  • 500 ml sunflower oil or rapeseed oil

Instructions

Working time approx. 10 minutes; Rest period approx. 14 days; Total time approx. 14 days 10 minutes

as a spicy oil marinade

Place the sprigs in a bottle. Cut the chili into rings, thinly slice the garlic, and tear the lemon peel into fine strips using a zester. Pour everything into the bottle and fill with oil. The oil should cover everything. Let it steep for at least 2 weeks. The oil will keep for 6-12 months, but don’t be alarmed; the garlic may start to look strange after a while. Also, remove anything that isn’t covered in oil later, otherwise there’s a risk of mold.

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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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