All recipes
Chili Oil
Active time:
5 min
Total time:
15 min
Serves:
Makes 2 cups
Light, infused oil to be used with almost anything you like spicy.
Chef's notes
Label, Date and Refrigerate.
Shelf Life: 7 days
Steps
1
Mix
Ingredients
- 2 cups Olive Oil
- 1/2 cup Chopped Garlic
- 2 ea. Guajillo Peppers, Course Chopped
Sautee the garlic and chili pods in the oil for about 1 minute over medium heat.
2
Add Herbs
Ingredients
- 5 ea. Bay Leaf
- 1 oz. Rosemary Sprig
Add Rosemary and Bay leaf and continue to cook for 10 minutes to infuse the oil with the flavors.