Pepper Oil ?

[Steve Petrone]

How about olive oil and dried peppers heated on the stove at med-low? I've got ancho, gusjillo and aleppo. Oven better at a set temp? How much pepper to oil?

Should be good on pizza.....

 

[K Kruger]

I like 4 T chopped chilies per cup of oil. You can vary according to taste though.

Toast any dried whole chilies in a dry pan over med-high heat carefully, pressing down with a spatula briefly here and there so to afford better contact with the pan bottom, till ightly toasted and fragrant, then dump onto the counter to cool. (If you wish you can skip that step.) Remove stems and seeds and process the chilies in a blender, pulsing, to chop into 'flakes'.

Combine the chilies with the oil and heat in a small pot to 200?. Maintain this temp for about 10 min. Pour the chile oil into a cowl and allow to cool 2 hours. Strain, if you wish, using the solids for something else, or leave the chilies in the oil. Pour into a jar and refrigerate for storage.*

I make some oils that I strain and some that I don't.


* Because the oil is not heated very high and due to the lack of acids and the lack of oxygen in the oil, flavored oils made this way should be refrigerated for food safety reasons.

 

[Paul K]

I've done some flavored oils basically the way Kevin describes; and I always strain. The last oil I didn't use chiles, rather some annatto.