Chili oil

Ingredients for 1 servings:

• 500 ml olive oil, virgin
• 1 chili pepper(s), green
• 5 red chili peppers

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For: Pizza, stir-fried vegetables and grilling

Pour the olive oil into a clean, dry bottle. Cut the green chili pepper crosswise into fine rings and add to the oil along with the whole red peppers. Close the bottle tightly with a new cork and let the oil stand for 10-14 days to infuse. Shake the bottle occasionally during this time. For a stronger aroma, add garlic, thyme, and peppercorns to the oil. Note from Chefkoch.de: Homemade herb oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 of 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.