Habanero Oil Recipes
HABANERO CHILLI OIL
A hot, fruity, beautifully coloured chilli oil for drizzling over anything that needs a little zing!
Provided by Nancy Anne Harbord
Number Of Ingredients 4
Steps:
- Add all the ingredients except the salt to a medium pan. Heat gently - you do not want the oil to bubble or the chillies to burn - for about an hour. Remove from the heat and allow to cool.
- Strain out the chillies and most of the paprika (some of it will probably pass through the sieve) and season to taste.
- Transfer to a cool, sterilised jar (you can run it through a dishwasher or boil it for about 5 minutes). Store in the fridge.
HOT PEPPER OIL
Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California
Provided by Nimz_
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine pepper flakes and oil in a saucepan over medium heat.
- Bring to a boil then immediately turn off heat.
- Let cool.
- Leave pepper flakes in oil.
- They will fall to the bottom and the oil can be used in seasoning.
- The oil will become hotter as it stands.
Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1
HABANERO OIL
This would be good with stir frys, chinese/thai foods, or whatever peaks your fancy.
Provided by Robert Priddy
Categories Other Sauces
Time 8h5m
Number Of Ingredients 3
Steps:
- 1. Remove the stems and cut slits down the sides of the Habaneros. Place them in the bottom of the crock pot.
- 2. Break apart the garlic and peel it. Then place them in the bottom of the crock pot.
- 3. Pour a half gallon of olive oil over top the peppers and garlic. Cook on low heat for 6 to 8 hours.
- 4. After cooked, remove the peppers, garlic, and discard them.
- 5. After the oil is cooled down funnel the oil back in your jug.
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