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Chili-garlic oil

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Ingredients for 1 servings:

  • 300 g pepper
  • 4 bulbs of garlic
  • 500 ml oil, variety as desired

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days 20 hours; Total time approx. 5 days 20 hours 30 minutes

and chili-garlic paste

Separate all garlic cloves from the four bulbs, peel them, and halve them. Finely chop the chili peppers. Place the chili peppers and garlic in a 1-liter wide-necked jar and puree using a hand blender. Then add the oil and blend thoroughly again with the hand blender. Let the sealed jar stand for 5 days to allow everything to infuse. Place an old kitchen towel over a sufficiently large bowl and empty the oily chili pepper and garlic mixture into the towel. Squeeze the oil out of the paste until practically no more comes out. Pour the resulting oil into a suitable bottle. Pour the squeezed chili pepper and garlic paste into a suitable jar.

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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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