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Print Recipe
Oil with Chili Pepper Recipe
Spicy and spicy oil for salad dressing and not only.
Course Snacks
Cuisine Belgian
Cook Time 10 minutes
Servings
Ingredients
Course Snacks
Cuisine Belgian
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. In general, there is no recipe as such. Put the dry chili pepper pods in a bottle, pour the oil, put them in the closet for a week, then put them in the refrigerator. The oil will be saturated with peppery sharpness and can be used. The taste of this oil is moderately sharp, a pleasant edge.It is better to use unrefined oil, with which you fill salads: sunflower, olive, mustard, pumpkin or any other favorite.Instead of pods, you can, of course, take chili flakes, but then the oil will be much sharper and when refueling the chili flakes will pour out of the bottle.The pods can be filled with oil repeatedly, I fill it for the third time. Such oil is stored in the refrigerator for a very long time - six months, a year.
    In general, there is no recipe as such. Put the dry chili pepper pods in a bottle, pour the oil, put them in the closet for a week, then put them in the refrigerator. The oil will be saturated with peppery sharpness and can be used. The taste of this oil is moderately sharp, a pleasant edge.It is better to use unrefined oil, with which you fill salads: sunflower, olive, mustard, pumpkin or any other favorite.Instead of pods, you can, of course, take chili flakes, but then the oil will be much sharper and when refueling the chili flakes will pour out of the bottle.The pods can be filled with oil repeatedly, I fill it for the third time. Such oil is stored in the refrigerator for a very long time - six months, a year.
  2. You can use it for dressing salads, add it to marinades for meat, pour potatoes, herring, and even sauerkraut, just to add spice and piquancy.
    You can use it for dressing salads, add it to marinades for meat, pour potatoes, herring, and even sauerkraut, just to add spice and piquancy.

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