This oil will last for about 3 + months as long as it’s kept cool, and away from any direct heat, the refrigerator is a good place to store this. If you see the pepper or garlic start to get funny looking discard the oil. The oil should be clear.
And a little goes a very long way.
I’ve made this with all kinds of peppers,and each one brings different tones to the oil and dishes I’ve cooked with it.
And I’ve even made this with a combination of peppers.
This oil is amazing with eggs, use it when you are stir frying rice, it’s really good in any type of Mexican recipe.
To make the garlic oil, put 2 cups corn oil in a pot, put 2 whole heads of garlic in it and bring it to a medium simmer. Once it starts to simmer, turn down as low as you stove will go. Let this simmer till you can see some of the skin starts to come off the garlic. Turn off the heat and let this mixture cool completely.
Remove the garlic and put into a container.
Strain the oil to remove any bits and pieces of the garlic or skin.
Cut the stems and any blemishes off the peppers “ use rubber gloves “ and cut then into large pieces.
Put the room temperature oil in a pot, add the cut peppers.
Put the pot on a very low flame, you’ll know when the oil is getting hot because you’ll hear the peppers cooking.
Watch this carefully, you won’t want the peppers to burn because it will ruin the oil.
Let this simmer for about 5 minutes, after that time shut the heat off and let the oil cool all the way down.
Remove the peppers and discard, strain the oil to remove any pieces of the cooked peppers.
Add the garlic to the jar.
Now if you’re a real “ pepper “ head cut the stem off the remaining pepper and put it in the jar of oil. This of course is optional.