I hadn’t made an infused oil in quite some time until I saw a “specialty” shop while cutting through a mall as well as on 17th Avenue here in Calgary. What sparked me to start up this easy process again wasn’t anything more than the fact that these oils were highly priced and in a lot of cases, of very poor quality.
I pride myself on knowing (as often as possible) where my food comes from and what businesses I am supporting with my money. In the case of two “chain” oil specialty stores, I could not apply this desire.
So, if you have some energy, ingredients and about 5 minutes, you’ll be infusing your own oils in no time.
This recipe is based on my last Spicy oil pictured.
Base oils I like to work with:
Dried or fresh spices/fruit – go wild. I used fresh hot Thai peppers in this one!
-Volume of oil for that will fill that receptacle (in this case 2 oz)
– Seranno peppers diced with seeds in (in this case 3)
Use whatever spices and oil you have. Place herbs/fruit in a GLASS receptacle only!! Why? Plastic leaches toxins into the things it touches, don’t let that be your food.
Cover with oil.
Allow to sit for at least 30 days, out of the sun so that the oil will not turn acrid. I keep mine in my pantry.
Start to sample your oil in 3-4 weeks to see the level of flavour you like is achieved.
The hot peppers in this recipe release endorphins, boost your metabolism, relieves nerve pain if applied topically – try this spicy oil as a topical pain management treatment.
Try garlic, rosemary, basil – whatever you like! Strain or don’t strain, it’s all up to you!
Fear not the kitchen!!
Need tips? Comment below!