Ghost Pepper Oil recipes
This recipe creates a fiery ghost pepper-infused oil by gently simmering dried ghost pepper in a blend of canola and olive oils. It's a potent and versatile condiment, perfect for adding extreme heat and flavor to various dishes. Exercise caution due to the pepper's intensity.
Equipment
- 1 Saucepan Heavy-bottomed for even heating
- 1 Cutting Board
- 1 Chef's knife
- 1 Fine-mesh Sieve (optional, for straining)
- 1 Airtight Bottle or Jar For storage
Ingredients
Main
- 1 ghost pepper Bhut Jolokia
- 2¼ cup canola oil
- ¾ cup EV olive oil
Instructions
- Don gloves and eye protection. Wash and thoroughly dry the ghost pepper. Carefully slice or mince the pepper, removing seeds if desired for slightly less heat.
- Combine the canola oil and extra virgin olive oil in a small, heavy-bottomed saucepan.
- Add the prepared ghost pepper to the oil.
- Place the saucepan over very low heat, ensuring the oil gently warms without bubbling or smoking. Maintain this low heat for 20-30 minutes, stirring occasionally.
- Remove the saucepan from the heat and allow the oil to cool completely to room temperature, letting the pepper continue to infuse.
- Once cooled, carefully strain the oil through a fine-mesh sieve or cheesecloth into a clean, dry airtight bottle if you prefer an oil without pepper solids. Alternatively, leave the pepper pieces in for maximum potency.
- Seal the bottle tightly.
- Label the bottle clearly, indicating the contents and date.
- Store the ghost pepper oil in a cool, dark place to maintain its freshness and potency.
- Use sparingly as a finishing oil or in marinades, dressings, or any dish where extreme heat is desired.
Notes
Extreme caution is essential when handling ghost peppers; always wear gloves and consider eye protection. Ensure good ventilation to avoid inhaling fumes. Infuse the oil over very low heat, ideally below 200°F (93°C), to extract capsaicin effectively without burning the pepper, which can impart bitter notes. For optimal flavor and heat development, allow the pepper to steep in the oil as it cools. The oil's potency will increase with steeping time. Strain for a cleaner oil or leave pieces for maximum heat. Store in a clean, airtight container in a cool, dark place. This potent oil is perfect as a finishing touch for dishes needing extreme heat, like marinades, dressings, or drizzling over pizzas and noodles.