| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 28g | 4g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0g |
The first time I made my Chili Pepper Infused Olive Oil, it felt very close to a culinary revelation. A simply yet enchanting combination of extra virgin olive oil, sizzling dried chili peppers, crisp cloves of garlic, and a dash of zesty lemon. Paying tribute to my Californian upbringing, the olive oil speaks volumes of the fresh, aromatic flavors of the West Coast. Meanwhile, the heat of the chili peppers taps into my Gujarati origins, bringing an exciting layer of Indian kick to the mix. Over time, this recipe has become a beautiful emblem of my dual cultures, fusing together elements of Indian and American cuisines in a harmonious blend.
A Healthy Flavor Boost
Not only does my Chili Pepper Infused Olive Oil add a robust flavor to your meals, but it’s also packed with health benefits. Olive oil, an essential component of the Mediterranean diet, is known for its antioxidative properties and its role in cardiovascular health. The chili peppers, on the other hand, adds capsaicin – a compound known for its metabolism-boosting and anti-inflammatory benefits. And let’s not forget the allicin in garlic, a powerful antioxidant. It’s easy to forget that you’re doing your body a favor when your tastebuds are having such a field day!
Endless Culinary Possibilities
Aside from its health benefits and a delightful bridge between my roots and my upbringing, what adds to my love for this recipe is its versatility. My Chili Pepper Infused Olive Oil is a perfect edition to dishes you might be familiar with, like a drizzle on your avo-toast, or a bursting flavor addition to your Italian pasta, or it can be a unique twist to Indian dishes, bringing a new level of complexity to the flavors.
I’ve also used it as a dip, marinade, salad dressing and even tossed it in roasted vegetables. There are plenty of similar recipes out there, like Spaghetti Aglio e Olio, but the addition of dried chili and lemon zest in mine give it a vibrant edge that you won’t easily forget. Trust me, once you try this oil, you’ll find it hard to keep it off your table!
What You’ll Need
- 1 1/2 cups of extra virgin olive oil
- 3 to 4 dried chili peppers
- 6 cloves of garlic
- Zest of 1 lemon
Method
Step One
Begin by heating the olive oil in a small saucepan over a medium-low heat. Allow the oil to warm until it reaches a temperature of about 180°F. This process should take about five minutes.
Step Two
While your oil is heating, prepare your other ingredients. Crush the garlic cloves with the flat side of a knife and remove their skins. Then, take your dried chili peppers and either leave them whole, or cut into them for a spicier oil.
Step Three
Grate your lemon to create your zest. Make sure you only remove the yellow layer of the skin, not the white pith as it can taste bitter.
Step Four
Once your oil is heated, add the dried chilis, garlic, and lemon zest. Make sure all ingredients are completely submerged in the oil. Let it simmer on low heat for about five minutes, this will allow the flavors to infuse into the oil.
Step Five
After five minutes, remove the saucepan from the heat and allow the oil to cool to room temperature. This will take approximately two hours.
Step Six
After the oil has cooled, strain out the solids using a fine mesh strainer. Store your flavored oil in an airtight container at room temperature, and use it to add spice and flavor to your favorite dishes!
