Prep 10 mins
Cook 0 mins
Adds flavour and zing to otherwise boring meals. This oil is great for using in Asian dishes, and for spicing up pizzas and pastas! Editor's Note: Dried, not fresh chiles are recommended. Oil does not inhibit the growth of mold or bacteria, and home-made oils could produce botulism food poisoning if not handled correctly. Commercially produced oils must contain specific levels of microbial inhibitors (typically acidifying agents such as phosphoric or citric acid). Because these inhibitors are not generally available to the consumer, the US Food & Drug Administration suggests that such oils be made in small quantity and refrigerated.
- Put chillies and Any other bits and bobs you have lying around- I use whole cloves of garlic, and sprigs of rosemary- in an air-tight bottle.
- Fill up the bottle to the top with olive oil.
- I use extra virgin, but it's really not necessary- it's just a taste thing.
- To give the oil a bit of a helping hand I add ground dried chillies to the oil as well- this brings the flavour on sooner.
- The oil is ready when it is hot enough for your taste.
- Usually 2-3 weeks.
- The great thing about flavoured oils like this is that if the oil gets too hot, you can just'water' it down by adding more olive oil.
flavoured oils are the go and so easy. olive oil is as said here the best and go for it. add anything you like.