A spicy oil, great for adding a kick to any dish. It is vegan, gluten free, and paleo.
Ingredients
17.5 OZ / 500 G light olive oil
2 OZ / 50 G red scotch bonnet chili
53 OZ / 1500 G hot water
1 TSP salt
Directions
Add the hot water to the mixing bowl to preheat the water for 5 minutes / 265°F|130°C / speed 1 / stir.
Wash and remove the stem from the chili, once the water has finished heating, add it to the simmering basket in the mixing bowl and cook for 1 minute / 265°F|130°C / speed 2 / stir. Remove the simmering basket and clean the mixing bowl.
Add the chili and salt along with the oil to the mixing bowl, insert the measuring cup and mix for 90 seconds / speed 10.
Leave the oil over night at room temperature to allow the infusion to take place. Either leave the chili particles in the oil or remove.
Your recipe is completed. Store up to a month in the fridge.
