Spicy Habanero Chili Oil Recipe You NEED In Your Arsenal

Ingredients:

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2 c neutral flavored oil (avocado, canola)

.5 oz dried habanero peppers

20 chile de arbol

1 cinnamon stick

Pinch cumin seeds

Pinch coriander

Good pinch peppercorns

Pinch kosher salt

Tools needed:

Small stock pot

Strainer

Mason jar with lid

Cutting board

Sharp knife

How to make it:

Pull the stems off the peppers and give the peppers a rough chop. I don’t worry about removing the seeds, you can if you choose to do so.

Place the spices in the stock pot. Heat pot over medium low heat to slightly toast the peppers and spices in the pot. This should only take a couple of minutes. I cover the pot with a lid to help keep the fumes down while toasting the peppers and spices. I recommend having a window open nearby and even a fan blowing the fumes out of said window to help keep the fumes at bay. The fumes are pretty nasty. It will make you cough, sneeze and burn your eyes if you’re not careful. Once the peppers and spices have been toasted, add the oil. Keep lid off at this point in time.

Place a thermometer in the pot. I like to use my candy thermometer since it beeps when it reaches a certain temperature I set it to. Heat the oil to 250 degrees f. Once the target temperature is reached, turn off the heat. Cover with the lid again and let cool to room temperature for 4-6 hours.

Once cooled, carefully pour the oil and peppers with spices into a jar. Optionally you can strain the oil, reserving the peppers to the side. These peppers are delicious. They are crispy and full of great flavor. I put them on burgers and steak sandwiches and in salads.

Label the jar and keep oil in the refrigerator. This will keep for about 1 month in the refrigerator. If it smells off or rancid, toss it to be safe.

I use the oil it in salad dressings, as a garnish on a plate of fish, pasta or steak and makes a great homemade mayonnaise!

Enjoy!

Logan