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Chili spice oil

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Ingredients for 1 servings:

  • 5 tbsp chili pepper(s), dried
  • ½ liter of oil (sunflower oil)

Instructions

Working time approx. 15 minutes; Rest period approx. 10 days; Total time approx. 10 days 15 minutes

Place chili peppers in a bottle, pour over the oil, and let it steep for about 10 days. Please use caution, as the oil is very hot! It will keep for about a year; the peppers can be refilled with oil if needed. It’s great in Asian cuisine, for bean salads, and for spicing up sauces and Mexican dips.

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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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