CHILI OIL

Ingredients:

1/4 cup Chili flakes- chef’s choice!

2 cups Lima Ranch olive oil

Ingredients for satchet:

Halved shallot

3 cloves garlic

1 cinnamon stick

2 bay leaves

Prepare a sachet with the flavors you wish to infuse into your oil. I kept it pretty simple, but you can go crazy here!

Using a small sauce pan, place the sachet into the oil and slowly baby the temperature to 220* (Check with a kitchen thermometer.) Let the infusion cook for about 30 minutes, making sure that the oil is not burning.

Once the oil is ready remove the sachet and place your chili flakes into a bowl. I used fresh chilis that I grew in my garden, dried in a food dehydrator, and then hand ground. This allowed me to control how dry the chilis were. The flavor and consistency of the oil will change based on the moisture of your flakes and the type of chili you decide to use.

Slowly pour the oil over top of the chili flakes, it should emit a slightly toasty smell, but not a burnt one. The flakes will lightly bubble.

Put in a jar and store in the fridge!