You may know that I have been experimenting with "heat" in my cooking. I recently attempted another wonderful infused olive oil to have on hand to add a "picante' edge to my soups, stews, sauces and marinades! It takes 2 hours to make but it's EASY and the result is a delicious chili-infused olive oil with lots of flavour!
This is more of a guideline, really.. and adjustable according to the degree of heat that works best for you and your family. It's not unheard of for me to make several batches with differing levels of heat -- as this is a very popular 'gift' over the holidays (as in.. I get requests for it!)
Friends love this recipe!
Makes an unusual but thoughtful 'hostess' gift or special treat for a heat seeking foodie!!!
Chili-infused Olive oil
A delicious (oh so creative) flavourful oil to enhance your meals. Makes a delightful gift for 'heat seeking' friends too.
Ingredients
- 3 cups cold pressed olive oil
- 1 cup dried chilies — whatever you grow. or an assortment of chilies with the level of heat you like!
- I tend to use a combination of Guajillo Cascabel , ancho + poblano. I am not a chili head like some people I know!!
- 6 cloves garlic local and organic when possible
- 1 piece of raw ginger 1-2 inches long
- Optional: ½ cup your favourite HOT peppers black peppercorns, cinnamon sticks, cardamom pods or possibly star anise.
Instructions
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Crush the garlic and grate the ginger.
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In a heavy bottom saucepan, heat oil, plus half of the garlic and ginger and chosen spices on medium heat for 2 hours.
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Do not boil, do not allow the garlic to brown. Check occasionally.
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After 2 hours, raise temperature until bubbles form in oil. Add the remainder of the garlic and ginger root at this point and simmer for 2-3 minutes.
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Place crushed chilies (and and any additional flavourings, if using) in a large metal bowl resting on 2-3 tea towels.
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Strain hot oil over crushed chilies. This can be tricky. Be careful!
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You may notice a 'frothing' and a wonderful aroma - Keep your face away from the bowl!!
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Let stand for 20 minutes, transfer to a glass canning jar. Cap the jar.
Recipe Notes
Store in the fridge for up to 1 month.
There are so many ways to add a little 'healing heat' into your day. Start with just a little and add to soups or sauces, mayonnaise, stir-fries, casseroles and well.. I add a little often and find this to be a valuable way to add herbal healing attributes to my meals! This becomes even more important as we head into cold + flu season.
Have you seen my eBook? "Cold + Flu Season ~ Are YOU Ready?" More info here.
What's YOUR favourite way to add 'heat' to your food?
It's easy to leave a comment -- Please do!
Want some more ideas to make this holiday season EASY + affordable? This blog party from a while back has LOTS of ideas!
linda spiker
I love this idea for adding heat to recipes Carol!
Marla Johnson
I love the idea of using chilis to flavor oil. I always a bounty from my garden and there is no way I am ever going to eat them all. This is a great idea to preserve them.