Recipe for Chili Flavored Oil

• 
  2 1/4 cups extra virgin olive oil
• 1 small fresh green chili
• 5 small fresh red chilies

Heat the oil to a gentle simmer in a small pan. Wash and slice the green chili into thin rings. Add the green chili rings along with the washed small red chilies to the oil. Let simmer 10 minutes. Do not let the mixture boil. Cool the oil to room temperature. Pour the oil and chilies into a clean dry bottle and seal with a cork or screw top cap.

The heat and flavor of your chili oil will depend on the types of chili peppers you choose. If you use Jalapeños, the seeds should be removed when you slice them. Be sure to taste your oil on a regular basis and remove peppers from oil when desired amount of heat is reached. This may take anywhere from a few days to a few weeks, depending on your preference.

If you wish a more robust flavor, add garlic and peppercorns to the mixture. Be aware however, if you add garlic, the oil must be refrigerated and used within 7 -10 days. If no garlic is present, it is recommended the oil be used within 3 months to obtain the freshest flavor.