Probably all of you have seen the fancy-schmancy (and expensive!) flavored oils and vinegars in the stores. Ever considered making your own?
I always have a bottle of pepper vinegar here for my mops and perhaps a dash in a spicy salad dressing. Just add dried peppers to a quart and wait about a week or so. VERY good stuff! Try chipoltes for a bit of smoke even! The small hot chilis and a dash of kosher will result in a great hot "sauce"!
Olive oil is a staple in my kitchen. And I usually have an infused quart on hand. My favorite is a thyme/rosemary/garlic/peppercorn infusion. One thing to remember- spices and garlic especially should be quickly blanched in boiling water, rinsed in cool then dried before placing in the oil.
ON EDIT...please see post below- this is NOT correct!Herbs/spices can contain the botulisim organisim, and the oil is a nice air-free medium for their multiplication.
I always have a bottle of pepper vinegar here for my mops and perhaps a dash in a spicy salad dressing. Just add dried peppers to a quart and wait about a week or so. VERY good stuff! Try chipoltes for a bit of smoke even! The small hot chilis and a dash of kosher will result in a great hot "sauce"!
Olive oil is a staple in my kitchen. And I usually have an infused quart on hand. My favorite is a thyme/rosemary/garlic/peppercorn infusion. One thing to remember- spices and garlic especially should be quickly blanched in boiling water, rinsed in cool then dried before placing in the oil.
ON EDIT...please see post below- this is NOT correct!Herbs/spices can contain the botulisim organisim, and the oil is a nice air-free medium for their multiplication.
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