Habanero Oil Recipe

How to make it

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• Begin by washing the outsides of your habaneros off. Pat them dry.
• Without cutting chilies in half, slice through one side lengthwise to expose ribbing and seeds.
• Clean jar and dry completely.
• Fill jar about half way with oil and start adding cut chilies. Fill jar almost completely, using all or most of your habs (save any extra for later as the first bunch you put in will soften up and collapse). Add more oil if you like but do not fill jar.
• Stick jar in microwave and run on high 1-2 minutes. Everything should start to bubble, but DO NOT let it boil over. Allow oil to cool.
• Once oil is cool repeat microwave process, keeping a close eye on the oil. As space "opens up" in the jar, add more peppers if you have them or more oil, taking care not to fill it to full.
• Repeat microwaving and cooling until oil is as hot as you'd like it. At some point, you can stick a pair of clean kitchen shears in your jar and snip the chilies open.
• To test oil, dip a fork into the oil and let excess drip off. Place fork on your tongue and if after a few seconds you don't feel the heat...do the snipping and resume nuking and cooling.
• Once oil has reached desired level of infusion, strain oil mixture over a large bowl and carefully discard solid matter. Clean and dry your jar again, and return just oil to jar and seal tightly.
• Refrigerate upside-down until oil is solid. Pour any liquid out of jar and dry up any water that may be remaining inside the jar.
• Allow oil to soften at room temperature and store in whatever container you want to keep it in.
• Use carefully and enjoy!
• ****IF at any point your oil discolors (aside from cloudiness caused by cool temperatures) or begins to bubble or fizz, DISCARD IMMEDIATELY lest ye plague yer loved ones with the curse of botulism. Always use a clean instrument in the oil and do not leave solid, organic matter in it unless you plan on lots of sterilization before, during, and after.****