Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

RED CHILI OIL




Source of Recipe


Mother Earth News Dec/Jan 1998 Submitted by ldyolake
Ingredients:

1 cup olive or canola oil
3 large cloves garlic, peeled and slightly smashed
2 red chili peppers, tops sliced off
Canning jars and lids

Directions:

Make sure that lids are free of rust and jars are clean. To sterilize jars and lids, simmer jars in pot of boiling water for about 15 minutes, then drop lids in for a minute. Remove jars and lids to dish drainer to dry.

Slice peppers in half, length-wise and put in bottom of jar with garlic. Pour in oil and put on lid. Make sure oil covers peppers and garlic completely to prevent mold. Store in dark, cool place for four days. Strain oil through strainer into bowl, then pour back into jar. Discard peppers and garlic. Refrigerate and use within two months. Makes one jar.