Spicy oil, garlic oil, or herbal oil. Which one to use? The answer depends on who you ask. But any of them is capable of lifting a plate for you; if we hurry, even morale. And they are a lifesaver in the kitchen – once you try it, almost addictive.
Eight Mediterranean aromatic herbs that should not be missing in the kitchen
If you buy an oil already flavored, it is expensive. A small bottle of 250 milliliters (ml) of extra virgin olive oil with chili pepper can be around 3.5 euros. If we recalculate the price of this product per liter, it costs 28 euros.
A cost much higher than what we would normally pay for an extra virgin olive oil. The good news: make this product at home too easy. And there are bonuses: you can mix the seasonings in the concentration and with the mixture that you prefer. Here are four ideas to get you started in the world of homemade flavored oil.
1. Homemade spicy or fresh chilli oil
When you have fresh chillies to spare, don’t let them go bad. This little trick is used to transform them into a very tasty spicy oil that promises to become the next superhero in your pantry.
exist two types of spicy oil What you can do, depending on whether you use fresh chillies or already dried and dehydrated, type cayenne. First, let’s go for it fresh chilli or hot pepper oil. Once you have about ten bell peppers, remove the stems, cut them into slices and place them in a deep frying pan covered with a layer of oil of about two centimeters.
You can use the variety you prefer, but with extra virgin olive oil the result is spectacular, in addition to healthier. If you prefer, and the size of the pepper allows it, you can make a longitudinal cut and remove most of the seeds before heating them.
Light the fire at a very low temperature; On a scale of one to nine, it is okay to use level two or three. And allow them to be done very slowly or infuse for an hour. Then let it cool down.
Pour part of the peppers with the oil into a glass jar or oil can. And now you have it! The rest of the peppers can be stored in the fridge in another glass jar partially covered with oil for extra spice. This oil is addictive in pasta dishes and pizzas; actually, on anyone asking for a flavor boost.
The recipe should go well with red, green or other peppersr; And it serves you the spicy variety that you like the most: jalapeño, padrón, serenade, chilli, red or green chili, the very spicy habanero or the even more risque ones, naga jolokia or the scorpion pepper. And you can use a mixture of them.
2. Dried chilli oil recipe
Cayenne or dried chilli oil couldn’t be simpler. Crush in the mortar a mixture of cayenne or hot peppers already dried, flaked, powdered or dehydrated at home. Afterwards, heat them in a pan without oil for a minute, cover them with olive oil and pour everything into a glass bottle.
Every time you remember give your oil a shake so that the flavors mix well, and to ensure maximum flavor. These simple steps will give you a tasty and slightly spicy oil that you can use whenever you want.
3. Homemade garlic oil
Peel and then lightly crush about four garlic cloves. You can also use a food processor to mash them with a pinch of salt and a pinch of black pepper. Put your mixture in a frying pan, well covered with oil, over low heat; and cook it between half an hour and an hour, if you have patience.
The oil should not bubble, ideally it should barely generate bubbles. And that garlic almost cooked or infused into the oil, which releases all its flavor without burning or browning completely. Then turn off the heat and allow the mixture to cool. Transfer everything to a sterilized glass bottle, close it and store it in your pantry until you want to use it.
4. Herbal and aromatic oil
Here’s an unbeatable way to use those fresh herbs from the supermarket that wither in your kitchen, like basil, chives, parsley or dill. And it also works for woody aromatics, such as lavender, thyme or sage. [Hace unas semanas te contamos otros trucos para que el perejil y otras hierbas del súper duren más.]
For about 200 ml of Herb Flavored Oil, use 180 ml of the oil and a good handful of your existing herb. You can too experiment, and mix. And it even admits adding a tablespoon of crushed dried chilli, if you want to make it more spicy.
If you are going to use cayenne or dried pepper, heat it beforehand in a little oil (a couple of tablespoons) in a pan, to release its flavor, and let it cool. When you use woody or hard-stemmed herbs, such as rosemary, it should be removed before infusing them.
But if you use softer herbs, like basil, you can leave the stem. [Y hasta puedes hacerte con ellas un té de hierbas.] In a food processor, blend all the herbs together with 150 ml of oil. Add the spice, if you use it.
If you don’t have a processor, you can use a mixer; even a mortar and hand mixer. And mix everything well again. It is done! Store the jar in the refrigerator, where it should last at least a month.
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