Caribbean Pepper Infused Oil Recipes

CARIBBEAN PEPPER INFUSED OIL

Caribbean Pepper Infused Oil image

Prep time includes infusion time. *Warning: Use rubber gloves when working with chiles (or coat your hands with oil). Be sure to wash hands thoroughly afterward.

Provided by Nyteglori

Categories Easy

Time P14DT5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 shallot, minced
1 scallion, including green, minced
1 garlic clove, minced
3 chives, minced
1 sprig fresh thyme, minced
1 sprig parsley, minced
1 habanero pepper (seeded, coarsely chopped)
2 bird chiles
1 3/4 cups extra virgin olive oil

Steps:

Place herbs and spices in the bottle.
Add warm oil.
Cover and let stand for 2 weeks.
Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 2 months.
Use sparingly.
Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.

Nutrition Facts : Calories 1691.8, Fat 189.1, SaturatedFat 26.1, Sodium 8.7, Carbohydrate 4.7, Fiber 0.6, Sugar 1.4, Protein 0.9

ALLSPICE INFUSED OIL

Allspice Infused Oil image

posting for ZWT 6 Scandinavian Allspice is very popular in Finland, where it is sometimes used to replace black pepper.Servings are estimated Makes 3 cups

Provided by Boo Chef in West Te

Categories Finnish

Time 5m

Yield 3 cups, 20 serving(s)

Number Of Ingredients 2

Ingredients

3 cups canola oil
3 tablespoons ground allspice

Steps:

In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.

Nutrition Facts : Calories 291.4, Fat 32.8, SaturatedFat 2.3, Sodium 0.7, Carbohydrate 0.7, Fiber 0.2, Protein 0.1

CARDAMOM INFUSED OIL

Cardamom Infused Oil image

Make and share this Cardamom Infused Oil recipe from Food.com.

Provided by Boo Chef in West Te

Categories European

Time 5m

Yield 3 cups, 20 serving(s)

Number Of Ingredients 2

Ingredients

3 cups canola oil
1/4 cup ground cardamom

Steps:

In stainless steel, glass or ceramic bowl, combine oil and cardamom. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.

Nutrition Facts : Calories 292.9, Fat 32.8, SaturatedFat 2.3, Sodium 0.2, Carbohydrate 0.8, Fiber 0.3, Protein 0.1

ITALIAN INFUSED OIL

Italian Infused Oil image

Make and share this Italian Infused Oil recipe from Food.com.

Provided by Nyteglori

Categories European

Time P14DT5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup olive oil
1 strip lemon peel
2 garlic cloves, sliced
2 teaspoons fresh rosemary, chopped
1 large fresh basil sprig, bruised
1 teaspoon red pepper flakes (optional)

Steps:

Place herbs and spices in the bottle.
Add warm oil.
Cover and let stand for 2 weeks.
Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month.
Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.

Nutrition Facts : Calories 1920.2, Fat 216.1, SaturatedFat 29.9, Sodium 5.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.1, Protein 0.4

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