Red Pepper Infused Olive Oil Recipe
Rich luscious velvety texture.
Red pepper infused olive oil recipe. Chili works better in small batches so make up in 250ml amounts of olive oil. Cook over low heat until a thermometer inserted into the oil registers 180 degrees f about 5 minutes. Store in an airtight container in a cool dry place for up to 6 months.
Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Refrigerate until flavors infuse at least 1 week.
Actually that s quite a list of uses. Pour in olive oil using a funnel. The nutrition facts provided below are estimates.
Microwave uncovered on high for 10 15 seconds. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Bring the stock to the boil and add the worcestershire and tabasco sauces.
To prepare dipping oil. Add 1 to 1 1 2 tsp. Creamy red wine mushroom sauce made by sautéing mushrooms in olive oil then cooking them in red wine and finally adding cream.
In a small microwave safe bowl combine 4 teaspoons herb mix with water. It tastes great and isn t as expensive as some of the other high quality olive oils. Mix it all around with your hands.