It is easy to make and affordable.
Sometime last summer, my garden produces a lot of chilies that there was too much extra, ready to be thrown away. These chili plants I bought from an Asian store for $0.50 cents thrived so well! It was not my plan to buy them but on second thought decided to try planting it in my backyard. I love the spicy taste creeping to my tongue and exploding in my mouth as if small ants crawling everywhere my tongue. I really like spicy food recipes which builds my eating stamina I forget to stop. Food turns out to become so inviting when hot twist is added and it is good for your health in some ways.
It took me a few days to figure out what to do with the red chilies ready to harvest, beautifully scattered pointed red attached to the plant that is too many. At first, I thought of dry and store for my convenience. But I already had a bag of dried chili. Maybe I should try to make my own spicy olive oil. I have seen some bottled olive oil in the store with something in it like garlic and smells good to me.
All you need are three things:
Chili - fresh or dried
Olive oil
Dark Colored Glass Bottle
After harvesting, I washed all the tiny red chilies and lay them on a strainer to dry the water off.
Prepare the glass bottle either by washing them with warm water and soap; let it dry thoroughly before using to avoid molds. I use the empty olive oil glass bottle consumed from previous purchase that I collect for future use. This is a good excuse to avoid washing as you can just store them as is.
When the red chilies are dry of excess water, it is ready to be stuffed inside the glass bottle. I suggest filling the empty glass bottle with chilies first before adding the oil to make sure all chilies will be covered well and submerged. It is also important to allow room for acidity (please correct me if I am wrong on this matter), about an inch from the top that most likely accumulates in the open space trying to escape.
The first time I open the bottle; it exploded and spilling oil from the mouth with the strong spicy reek that gets to your nose. You don't want to waste expensive oil for sure.
Leave the bottle in a cool dark place. I stored mine in the pantr
y for a week and tasted it. It was so good. I keep it longer for a month before transferring the now spicy oil in another glass bottle for use. The once bathed with olive oil chilies remained in the glass bottle and keep it for other purposes.
Sometime last summer, my garden produces a lot of chilies that there was too much extra, ready to be thrown away. These chili plants I bought from an Asian store for $0.50 cents thrived so well! It was not my plan to buy them but on second thought decided to try planting it in my backyard. I love the spicy taste creeping to my tongue and exploding in my mouth as if small ants crawling everywhere my tongue. I really like spicy food recipes which builds my eating stamina I forget to stop. Food turns out to become so inviting when hot twist is added and it is good for your health in some ways.
It took me a few days to figure out what to do with the red chilies ready to harvest, beautifully scattered pointed red attached to the plant that is too many. At first, I thought of dry and store for my convenience. But I already had a bag of dried chili. Maybe I should try to make my own spicy olive oil. I have seen some bottled olive oil in the store with something in it like garlic and smells good to me.
All you need are three things:
Chili - fresh or dried
Olive oil
Dark Colored Glass Bottle
After harvesting, I washed all the tiny red chilies and lay them on a strainer to dry the water off.
Prepare the glass bottle either by washing them with warm water and soap; let it dry thoroughly before using to avoid molds. I use the empty olive oil glass bottle consumed from previous purchase that I collect for future use. This is a good excuse to avoid washing as you can just store them as is.
When the red chilies are dry of excess water, it is ready to be stuffed inside the glass bottle. I suggest filling the empty glass bottle with chilies first before adding the oil to make sure all chilies will be covered well and submerged. It is also important to allow room for acidity (please correct me if I am wrong on this matter), about an inch from the top that most likely accumulates in the open space trying to escape.
The first time I open the bottle; it exploded and spilling oil from the mouth with the strong spicy reek that gets to your nose. You don't want to waste expensive oil for sure.
Leave the bottle in a cool dark place. I stored mine in the pantr
y for a week and tasted it. It was so good. I keep it longer for a month before transferring the now spicy oil in another glass bottle for use. The once bathed with olive oil chilies remained in the glass bottle and keep it for other purposes.
All you need are three things: Chili - fresh or dried, Olive oil and Dark Colored Glass Bottle. Easy as eating a piece of pie!
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