120 hrs 10 mins
This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.
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Units: US | Metric
- 1In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
- 2Turn off the heat and when they stop sizzling, cover and allow to cool.
- 3Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
- 4NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.
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Nutritional Facts for Piri Piri (Spicy Herb Oil)
Serving Size: 1 (11 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 96.0
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 0.3 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: