Instructions Add all the ingredients except the salt to a medium pan. Heat gently - you do not want the oil to bubble or the chillies to burn - for about an hour. Remove from the heat and allow to cool. Strain out the chillies and most of the paprika some of it will probably pass through the sieve and season to taste. Transfer to a cool, sterilised jar you can run it through a dishwasher or boil it for about 5 minutes. Store in the fridge. Notes There are very real safety issues with storing chilli oil and other flavoured oils out of the fridge.
The deadly bacteria botulism can develop in anaerobic oxygen-free environments such as oils. So be warned! Nancy Anne Harbord Welcome! Previous Post: « Marcella Hazan's tomato sauce.
Next Post: Baked polenta with wild mushrooms ». I use this oil extract to spice up many of our dishes. It doesn't really change the flavor profile of the dish, which is what I was trying to attain. It does add the heat which is exactly what I was looking for. I would definitely recommend this to all my family and friends. Excellent product!
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Notify me of new posts via email. Wear latex gloves. I added a couple more slices to this, for extra kick and pretty presentation! Share this: Click to share on Facebook Opens in new window Click to share on Twitter Opens in new window Click to share on Pinterest Opens in new window Click to email this to a friend Opens in new window. Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:.
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