|Warm coloured rapeseed oil|
How to save these chilies in a different way instead of my usual way of freezing them down ? I decided to try to make "my" version of chili oil. Having goggled chili oil, I ended up being confused, should the chilies be cooked/heated before adding them to the oil or not ? Do you have any experience on this topic ?
I decided to play it safe by adding boiling water to the chilies, before adding them into the rapeseed oil.
Lønnestræde´s rapeseed oil with chili and garlic: - 250 ml bottle
|The chili plant of 2012|
- 8 chilis - green stem removed and cut in half
- 2 cloves of garlic - sliced
- up to 250 ml rapeseed oil
- Remove the green stem from the chili and cut them into half. However, let the seeds sitting inside the chili.
- Add boiling water to the chilies, let the chilies remain in the hot water for 5 minutes.
- At the same time add boiling water to the storage bottle.
- Empty the glass for boiling water. Add the chilies into the glass bottle together with the sliced garlic cloves.
- Fill the glass bottle with rapeseed oil.
- Store the bottle in dark, so the oil does not oxidated.
- Let the bottle stand for 2-4 weeks, before you start to use this oil.
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