Caribbean Pepper Infused Oil
- Ready In:
- 336hrs 5mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1 shallot, minced
- 1 scallion, including green, minced
- 1 garlic clove, minced
- 3 chives, minced
- 1 sprig fresh thyme, minced
- 1 sprig parsley, minced
- 1 habanero pepper (seeded, coarsely chopped)
- 2 bird chiles
- 1 3⁄4 cups extra virgin olive oil
directions
- Place herbs and spices in the bottle.
- Add warm oil.
- Cover and let stand for 2 weeks.
- Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 2 months.
- Use sparingly.
- Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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