Hot Oil
- Thread starter cheftom
- Start date
Don't have exact measurements but play around with it to get your desired heat level. Very basic, but temp control is important, not hot enough and you won't get enough flavor, too hot and it'll have a burnt taste.
Heat olive oil to the point just before it burns, pour over crushed dried chili's of your choice.
Heat olive oil to the point just before it burns, pour over crushed dried chili's of your choice.
Chop your pods in half, completely cover with salt for 24 hours, shake salt off and put in a jar with some olive oil..... spoon over your food...mmm
I just put whole dried pods in olive oil, no heating.
Flavor improves with time, heating it wouldn't hurt.
Flavor improves with time, heating it wouldn't hurt.
Heating isn't absolutely necessary with dried chiles specially if you aren't in a hurry, but if you use fresh chiles you need to cook off any moisture to be safe.
Here's a good article on chile infused oils
http://www.fiery-foods.com/index.ph...:in-the-kitchen-with-chile-peppers&Itemid=148
Here's a good article on chile infused oils
http://www.fiery-foods.com/index.ph...:in-the-kitchen-with-chile-peppers&Itemid=148
6 months would be my best guess.
Nice link Potawie.