Caribbean Pepper Oil
Submitted by ppon24
Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.
YIELD
4 cupsPREP
10 minCOOK
0 minREADY
10 minOne bottle of this stuff will change the way you cook.
Scotch bonnet pepper, shallots, garlic, scallions, and fresh herbs all go into extra-virgin olive oil and sit in a dark spot for a week while the flavors meld into something seriously potent.
A few drops on rice, grilled fish, or scrambled eggs brings instant Caribbean fire.
The recipe says “use sparingly” and it means it. This is concentrated island heat in a bottle.
Chef Tips
- Wear gloves when handling the scotch bonnet. The oils can burn your skin and especially your eyes for hours.
- Use a clean, dry bottle with a tight stopper. Any moisture can cause the oil to spoil faster.
- Store in a cool, dark place. Light and heat break down the flavors and can turn the oil rancid.
- Strain the oil after a week if you want a cleaner pour, or leave the herbs in for a more rustic look and intensifying flavor.
Ingredients
Directions
Mix all of the ingredients together and pour them into a bottle.
Stopper the bottle and allow it to stand in a dark place for a week.
Use sparingly.
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