THE CLASSIC CHILI OIL

The classic chili oil from Chili Klaus is a must have for pizza, pita, meze or as a dip for some delicious sourdough bread. Buon appetito !

INGREDIENTS

10 fresh chilies
2 cloves garlic
zest of 1 organic lemon
1 liter of flavorless oil, e.g. sunflower oil
1 teaspoon salt

    HOW TO DO IT

    Rinse the chilies in cold water and cut off the stems. Peel the garlic and grate the zest from the lemon. Put everything in a blender and let the blender run for 10 minutes.

    Refrigerate the oil for at least 6 hours so the flavor can settle.

    Note! A chili oil must be fresh, as there is a small risk of botulism when making chili oil. You can prevent this by heat treating the chilies before putting them in the oil, e.g. by boiling them for 10 to 15 minutes.

    chili oil


    PS If you are using dried Habanero , the chilies need to be rehydrated. To rehydrate, put your Habaneros in a pot of water and cook for a good few minutes, stirring occasionally. Remove from heat when the chilies have absorbed the water.

    Dried chilies