Lemon herbal oil

Ingredients for 1 servings:

• 3 red chili peppers
• 700 ml soybean oil
• ½ lemon(s), zest
• 3 sprigs lemon balm

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

For one bottle (0.7 l).

Place chili peppers, lemon zest, and lemon balm in a bottle, fill with oil, and let it steep for 3 weeks in a cool, dark place. Note from Chefkoch.de: Homemade herbal oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016, 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 the homemade production of oils flavored with garlic or fresh herbs. The German Federal Institute for Risk Assessment (BfR) was asked whether such home-made 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 concludes that manufacturing processes in private households cannot ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are generally 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 preparing salads and other raw foods.