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 chilies2 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.
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.
