Layering flavors is the easiest way to make good food become great food. Seasonings and oils are the most economical ways to build flavors in any dish. One of the quickest ways to add a ton of flavor is the use of infused oils.
Aromatic oils have been around for centuries. They're known not only for their medicinal properties but for their versatility in the kitchen. Not to mention, they are stunning in glass jars, which is a bonus in my book! There are many variations that can be made with items such as lemon, thyme, and rosemary, so it is easy to tailor it to your personal preference.
Today, I am sharing with you one of my favorites. I'm not someone who likes super spicy food. I much prefer a slow heat that doesn't burn off my tastebuds, you know? The cayenne in this offers a hint of spice and the garlic adds a savory sweetness. The two together are nothing but pure magic.
I like to drizzle the oil on toasted french bread, homemade pizza crusts, and sauteing vegetables. I also use it as a salad dressing. It's perfect on just about anything, really.
For this recipe, you will need a quart-sized jar with a lid that will provide a tight seal.
Yield: 1 quart
Ingredients:
32 ounces good quality olive oil
5 cayenne peppers, dried or 4 teaspoons dried crushed red pepper flakes
10 cloves garlic, peeled
10 whole black peppercorns
Directions:
In a medium saucepan, combine all ingredients and simmer over low-medium heat for approximately 10 minutes or until the temperature reaches at least 180 degrees.
Remove from heat and allow mixture to cool to room temperature.
Using a mesh strainer, carefully pour the oil mixture into your jar. Discard peppers, garlic, and peppercorns.
Seal tightly with a lid. Store in the refrigerator for up to a month.
