Pepper Infused Oil
From elgourmand2 8 years agoIngredients
- • 1 very large or two medium red or yellow bell peppers. shopping list
- • 1 - 1 ½ cup olive oil. shopping list
How to make it
- 1. Roast and peel the peppers.
- 2. Remove seeds and stems.
- 3. Cut into ½ in. (1.25cm) strips.
- 4. Put in a suitable jar, with a tight fitting lid. A pint (475ml) jar seems about right.
- 5. Cover with olive oil. Can sub grapeseed, walnut or other good oil.
- 6. Shake, tap or stir to remove as much trapped are as possible.
- 7. Make sure the pepper strips are completely covered.
- 8. Seal tightly and store in a cool, dark place for a week or two. Longer set time = stronger flavor. The peppers will begin to soften.
- 9. Over the second or third week, use the peppers. Make a sandwich, add to soups, omelets or stews, etc. I love this part.
- 10. The oil you have left is pepper infuse oil.
- 11. Transfer the oil to a suitable bottle and store in a cool, dark place. No need to refrigerate.
- If you want to add a bit of zing to this add one or two jalapenos in step 4.
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