CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
HOT PEPPER OIL
Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California
Provided by Nimz_
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine pepper flakes and oil in a saucepan over medium heat.
- Bring to a boil then immediately turn off heat.
- Let cool.
- Leave pepper flakes in oil.
- They will fall to the bottom and the oil can be used in seasoning.
- The oil will become hotter as it stands.
Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1
PEPPERS PACKED IN OIL
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
Provided by Sharon123
Categories Peppers
Time 35m
Yield 4 8 oz. jars
Number Of Ingredients 10
Steps:
- Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
- Using a towel, wipe the salt from the peppers, and set aside.
- Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
- In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
- Keep in a cool place or in the refrigerator for several months.
- Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
HOT PEPPER OIL
Make and share this Hot Pepper Oil recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Sterilize a 1 cup mason jar or the equivalent.
- Remove stems from the dried peppers. Cut peppers in half and remove all the seeds; finely chop.
- Add olive oil, garlic and sea salt to a blender or food processor. Pulse to combine.
- Fill jar with olive oil mixture; refrigerate.
Nutrition Facts : Calories 1930, Fat 216.2, SaturatedFat 29.9, Sodium 6985.1, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.8
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- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
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