Caribbean chili-lime oil

Ingredients for 1 servings:

• 500 ml oil (corn germ oil)
• 5 chili peppers, hot, red
• 1 m.-large lime(s), untreated
• 2 bay leaves
• 10 black peppercorns
• 4 grains allspice

Instructions

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

Gives all exotic dishes the necessary spiciness, also great for chili con carne or for barbecue marinades

A quick tip: it’s best to wear disposable gloves when working with chili peppers. Wash the chili peppers, pat dry, and remove the stems. Halve 2 peppers lengthwise. Wash and dry the lime. Cut the zest into a spiral. Wipe the bay leaves with a paper towel. Now put all the ingredients (the halved peppers last!), except for the oil, into a rinsed bottle. Then add the oil. Store tightly closed at room temperature, away from direct sunlight, for 2 weeks. Remove the halved chilies. This exotic aromatic elixir is perfect for spicing up all Asian and Caribbean dishes. It gives barbecue marinades for poultry a final kick. If you don’t want the oil to be too spicy, simply halve one pepper. If you decorate the bottle beautifully, it will be an eye-catcher in any kitchen and a lovely gift: for example, wrap the cap with green crepe ribbon, wrap it with raffia and tie it into a bow, add fresh chilies and add a gift tag.