Having a decent chili oil in the kitchen comes very handy sometimes. It revives most meals.. just imagine adding this oil to a plain pasta with Garlic and basil, or sauteing veggies with it or even drizzling it over labnah. yumm! excellent with meals and as dipping oil as well.
- Olive oil
- Fresh red chili peppers
- A pinch of Parsley
- A pinch of Coarse salt
- A pinch of Black Pepper
- A pinch of Paprika
There are two ways to make this oil. You can either heat the oil and add crushed chili peppers along with everything else I mentioned then pour it in the bottle, or soak chili and spices with olive oil for 2 weeks without any type of heat.
This time, I used fresh chili, whole garlic and chopped garlic, sea salt, dried parsley, and paprika. it smells great! it’s the first time I ever use fresh chili peppers, so I don’t really know the shelf life of it. but I’ll let you know if it gets spoiled or not.
Can’t wait to use it :)
One very important tip: when dealing with fresh chili, USE GLOVES. The oil and juice gets stuck in your hands and burn them.