Ingredients

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.
  Close

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • chuckieb 8 years ago
    very cool rj. i'd like to give this a whirl.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes