Make your own chili oil

Ingredients for 1 servings:

• 2 chili peppers
• 1 garlic clove(s)
• 50 ml peanut oil
• 50 ml sunflower oil
• 1 tsp chili threads, as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

delicious, super easy to make

To make the oil, halve the chilies lengthwise and place them in a pot with the chili threads. Peel the garlic clove, cut off a 0.5 cm thick slice and add it to the pot with the chilies. Heat the oil and let the chilies simmer for 1-2 minutes. Place the chilies in a glass and pour the oil over them. The chili threads can be filtered out, but they don’t have to be. Note from Chefkoch.de: Homemade herb oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 dated January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplants, at home is becoming increasingly popular. The same applies to making your own oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether such home-grown foods could pose a risk of food poisoning from Clostridium botulinum toxins if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute concluded that the production processes used in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies in particular if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for the preparation of salads and other raw foods.