Nov 7, 2011
This homemade hot pepper oil is a must-have condiment for those that like some spice in their life. Store it in the fridge and drizzle it over pasta or just about anything else you want to add some heat to.
3 small mason jars, washed and dry
8 small dried chili peppers
1 cup extra virgin olive oil
2 garlic cloves
3 tsp coarse sea salt
Remove stems from the dried peppers. Cut peppers in half and remove all the seeds. Finely chop.
Add olive oil, garlic and sea salt to a blender or food processor. Pulse to combine.
Evenly divide peppers among the 3 mason jars. Fill jars with olive oil mixture. Store in fridge.
Yield: About 1 cup.