Homemade Infused Chili Oil
Servings Prep Time
16tbsp 5minutes
Cook Time
48hours
Servings Prep Time
16tbsp 5minutes
Cook Time
48hours
Ingredients
Instructions
  1. Wipe down your dried chili peppers to remove any dust or debris and air dry,
  2. Once dry, place the chili peppers into a clean sterilized jar.
  3. Add olive oil.
  4. Place the uncapped bottle in a slow cooker. Add water to the slow cooker until it covers about half the bottle.
  5. Leave the lid off the slow cooker. Set to low heat and allow the oil to cook for 48 hours. (Watch the water level and add warm water as necessary)
  6. Remove the oil, place the cap on and refrigerate until ready to use.
Recipe Notes

The oil may cloud up a bit in the refrigerator, but the oil is still okay. Once the bottle is removed from the cold and allowed to warm up a bit, the cloudiness will go away.

For best results use the oil within 1 – 2 months.