Chili – Rosemary Oil

Ingredients for 1 servings:

• 2 sprigs rosemary
• 3 small chili peppers, dried
• 2 small chili peppers, fresh
• 1 bottle of oil (rapeseed oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the bottle for the newly made oil with hot water. Wash the rosemary sprigs and put them in the bottle, add the dry chilies, wash the fresh chilies and make a small cut at the bottom and put them in the bottle too. Now fill with oil and close tightly. The longer the oil stands, the hotter the flavor becomes. Good for searing meat. 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 trendy. 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.