Habanero + Ghost pepper chili oil
Ingredients
- 3 cups Avocado oil
- 5 dried habanero peppers
- 3 dried ghost peppers
- 3 tbsp crushed red pepper
- 1 tbsp whole black peppercorns
Instructions
- Pour the oil in a pot, heat the oil over med heat for 10-13 mins. DO NOT boil the oil, just slowly simmer it, allowing the flavors of the peppers to infuse.
- In a cast iron pan, over med heat add the whole black peppercorns, dried habanero and ghost pepper. Roast for a couple of minutes, make sure it does not burn. Add this to a heat proof bowl, along with the red crushed pepper.
- Slowly pour the hot oil over the peppers. Let this mixture sit at room tempt for 1-2 hours before bottling it up. I like to store mine in a mason jar. Keep in a cool, dry area in a air tight jar.
Notes
- The pepper flakes on the bottom of your chili oil can be used in cooking as well as extra condiment for dishes.
- I love to use chili oil for a lot of my dishes such as, grilled veggies, hakka noodles cooking meats and as a flavored oil to dip my bread in.