Caribbean Pepper Infused Oil Recipes
CARDAMOM INFUSED OIL
Make and share this Cardamom Infused Oil recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 5m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- In stainless steel, glass or ceramic bowl, combine oil and cardamom. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
Nutrition Facts : Calories 292.9, Fat 32.8, SaturatedFat 2.3, Sodium 0.2, Carbohydrate 0.8, Fiber 0.3, Protein 0.1
SICHUAN-PEPPER OIL
We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.
Time 30m
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Pulse peppercorns in grinder until coarsely ground.
- Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.
CARIBBEAN PEPPER INFUSED OIL
Prep time includes infusion time. *Warning: Use rubber gloves when working with chiles (or coat your hands with oil). Be sure to wash hands thoroughly afterward.
Provided by Nyteglori
Categories Easy
Time P14DT5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place herbs and spices in the bottle.
- Add warm oil.
- Cover and let stand for 2 weeks.
- Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 2 months.
- Use sparingly.
- Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
Nutrition Facts : Calories 1691.8, Fat 189.1, SaturatedFat 26.1, Sodium 8.7, Carbohydrate 4.7, Fiber 0.6, Sugar 1.4, Protein 0.9
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