chinense Habanero Infused Oil

dsm600rr

dsm600rr

Hello All,
 
So I recently dried out some Habanero Pods in the hopes of using them in a Habanero Infused Oil
 
Few Questions:
     - Is there an oil that works best for this?
     - How long would something like this last?
  
Thank you.
 
dragonsfire said:
Olive oil last the longest, Greeks use to use it to preserve wine and food.
Peanut oil if you dont want flavour and that lasts for about 2 years.
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I would probably use Extra Virgin Olive Oil to be a nice finish to some dishes.
 
Now, should I put the pods in whole (Well sliced in half from the dehumidifier) or as flakes? Should this be cooked or just throw the pepper in the oil?
 
I have done it with Olive, Grapeseed and Avocado. If you sterilize the bottles and heat the oil, it should last a pretty long time.
 
dsm600rr said:
 
I would probably use Extra Virgin Olive Oil to be a nice finish to some dishes.
 
Now, should I put the pods in whole (Well sliced in half from the dehumidifier) or as flakes? Should this be cooked or just throw the pepper in the oil?
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Heat oil to 190f and you can put pods in whole or crushed.
 
Dry pods will not do much in oil, oil has no water to hydrate the peppers so it just coats them and you get minimal heat from the peppers. Most infused oils use fresh ingredients not dried, but read up on botulism in infused oils first, and follow the instructions for heating the oil.
 
The Hot Pepper said:
Dry pods will not do much in oil, oil has no water to hydrate the peppers so it just coats them and you get minimal heat from the peppers. Most infused oils use fresh ingredients not dried, but read up on botulism in infused oils first, and follow the instructions for heating the oil.
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Umm

Completely wrong about dried peppers only giving off minimum heat.
 
Yeah my reply was based more on the whole pod. Breaking them into crushed exposes the inner walls and you will get more heat. I mean a ton of Asian and Mexican sauces are oils based on crushed peppers. But whole pods are usually fresh and in vinegar that I see. But I defer to TC he makes a lot of oils.
 
dsm600rr said:
Do I want the Peppers in the oil while it is heating? Do I just need to touch 190 and then its good?
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I am not an expert on the subject, but have made a fair amount of this. Sterilize bottles, put dried peppers in bottles, fill with the 190f oil. Cap and come back in a month or two.
 
The Hot Pepper said:
Yeah my reply was based more on the whole pod. Breaking them into crushed exposes the inner walls and you will get more heat. I mean a ton of Asian and Mexican sauces are oils based on crushed peppers. But whole pods are usually fresh and in vinegar that I see. But I defer to TC he makes a lot of oils.
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The Dried pods are still cut in half - Exposing the same inner walls. I will experiment here.
 
 
tctenten said:
I am not an expert on the subject, but have made a fair amount of this. Sterilize bottles, put dried peppers in bottles, fill with the 190f oil. Cap and come back in a month or two.
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Can I Sterilize the same way I do when canning in Mason Jars (Boil)?
 
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