Peppered garlic oil
Irisa Raina 9
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.
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- 2 cups garlic oil
- 4 habanera peppers “ 3 for the hot oil & 1 for the jar “
- 4 cloves oil roasted garlic
1To 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.
6Watch this carefully, you won’t want the peppers to burn because it will ruin the oil.