Grilled, Fiery Garlic-chili Oil

“Gerichte-Geschichte”

1. Unlike normal chilli oils, the ingredients are grilled beforehand. I use a mix of Habanero, Fresno and Fire Flame chilies, but the desired degree of spiciness and taste determine the choice of chillies. We use this oil to season dishes and sauces while we enjoy the paste with pan-fried, grilled and meat and vegetables with fondue, raclette and stone grill.

preparation

1. Wash the chillies and remove the seeds if necessary.
2. Grill the garlic and chillies at around 200 degrees. Note that the chillies are grilled relatively quickly and therefore have to be taken out of the oven after a short time.
3. Separate the skin of the chillies from the pulp. Squeeze the garlic out of the shell.
4. Heat some rapeseed oil in a saucepan and briefly toast the chilli meat and garlic in it.
5. Press the mass through a sieve so that the seasoning oil separates from the solid components.

Bottling

1. The chopped pieces of skin are first placed in a boiled glass that may have been rinsed with atamon. Then come the solid, paste-like components and finally the root oil.
2. Fill the rest of the glass with unflavored rapeseed oil.

tip

1. In order to guarantee a longer shelf life, air holes in the glass should be avoided.
2. The oil and the paste can be enjoyed immediately, but if you get a better taste they can “infuse” for a few days or weeks protected from light.