My favorite of all infusion oils is dried red chile peppers and garlic. So insanely delicious! While red chile oil is commonly used in Italian and Moroccan dishes, it is also a fantastic kick in the pants for meat marinades and Mexican cooking. Make it using the slower technique of infusing without a slow cooker for less fuss and muss in the kitchen. Be careful when making this to keep the essence of the oil from getting in your eyes. Wear gloves or wash your hands immediately after handling chiles and oil.
- Olive oil
- 1/4 cup whole dried chile peppers
- 2 tablespoons minced dried garlic
- 3 tablespoons crushed dried red pepper flakes
- Follow directions below for infusing oils WITHOUT a slow cooker.
- Use the above ingredients in each mason jar.
- Infuse over several weeks, then strain completely, retaining the whole dried chile peppers.
- Place remaining whole chile peppers in the bottle, then fill with flavored oil.
How to Infuse Oils WITHOUT a Slow Cooker
- To infuse oils, use a glass container with a lid that seals. Sanitize the glass by boiling in water for 30 to 60 seconds, then remove and let dry completely. Do this for all the containers to be used for production and storage.
- Choose a quality cold-pressed oil such as olive oil or avocado oil for your carrier oil.
- Place flavor ingredients in a clean and dry container such as a mason jar, filling half to two-thirds full.
- Pour unheated carrier oil into the bottle.
- Cap the container and store in a cool dry place for four to six weeks, allowing the flavors to marry.
- After four to six weeks, strain the oil through a fine sieve and place in sanitized bottles, capping tightly.
More from Stacked with Flavor:
- Cater to the ‘Mater Burger Recipe
- Spaghetti Squash Latkes Recipe
- Whole Butternut Squash in a Slow Cooker Recipe
Excerpted with permission from Stacked with Flavor by Shawna Coronado (Ogden Publications, 2019).