Spicy Herb-Infused Chili Oil
Ingredients:
– 1 cup extra virgin olive oil
– 2 tablespoons dried chili flakes (adjust based on heat preference)
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, finely chopped
– 4 cloves garlic, peeled and smashed
– 1 tablespoon black peppercorns
– 1 teaspoon sea salt
– Zest of 1 lemon
Instructions:
1. In a small saucepan, combine the olive oil, dried chili flakes, rosemary, thyme, garlic, black peppercorns, sea salt, and lemon zest.
2. Heat the mixture over low heat until it is warm but not boiling. Allow the oil to infuse for about 20-30 minutes, stirring occasionally. The garlic should become fragrant and lightly golden, but not browned.
3. Remove the saucepan from heat and let the oil cool to room temperature.
4. Once cooled, strain the oil through a fine mesh sieve or cheesecloth into a clean, sterilized jar or bottle, discarding the solids.
5. Seal the jar or bottle tightly and store in a cool, dark place.
Storage Instructions:
– This Spicy Herb-Infused Chili Oil can be stored in a cool, dark pantry for up to 6 months. For best flavor, use within 3 months.
– Always use a clean, dry spoon to avoid contamination.
Flavor Profile:
This oil offers a harmonious blend of herbal notes from rosemary and thyme, balanced with the heat of chili flakes and a hint of citrus from the lemon zest. It’s perfect for drizzling over pizzas, pasta, roasted vegetables, or as a dipping oil for bread.