Cranberry Orange Oil

Cranberry Orange Oil

von | Dez. 17, 2024 | 30 TO 60 MINUTES, ALL YEAR, CRANBERRY, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, UP TO 500, VEGAN

Cranberry Orange Oil

Cranberry Orange Oil

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JUMP TO VIDEO

December 18, 2024 by Kimberly

This experiment began as cranberry-orange oil, but cranberries stayed quiet. Orange zest, though? It took center stage with bold flavor and vibrant color – a happy twist on the original plan.

35 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This was supposed to be a cranberry-orange oil experiment – a vibrant mix of sweet and tangy. But let me tell you, cranberries completely flopped! They gave neither color nor flavor to the oil. On the bright side, orange zest came to the rescue and brought everything I hoped for: a rich citrusy flavor and stunning golden hue. Sometimes experiments don’t go as planned, but this one ended on a high note!

How to serve
This zesty orange oil is perfect for elevating simple dishes. Drizzle it over a fresh salad, pair it with crusty bread and a sprinkle of flaky salt, or stir it into your favorite salad dressing for a pop of citrusy freshness. It’s also amazing for roasting veggies or adding a little flair to a cheese platter. While the cranberries didn’t work out, the orange zest shines in every bite! But if you’re looking for a great recipe with cranberries, though, I can highly recommend my Cranberry Orange Glazed Pork Roast. 

How to store
Transfer your oil to a clean, airtight bottle and store it in a cool, dark place. It’s best enjoyed within one week to keep that citrus flavor vibrant.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Orange Oil
Cranberry Orange Oil
Cranberry Orange Oil
„Let’s make a piece of happiness“
Print
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Cranberry Orange Oil

Cranberry Orange Oil

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  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 50g fresh cranberries
  • 1 orange
  • 250 milliliter neutral oil

Instructions

  1. Wash the cranberries and zest the orange. Put everything into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 10 min

Gingerbread Oil

Gingerbread Oil

von | Dez. 16, 2024 | EASY, INTERNATIONAL, MICHELIN, OILS, SPICY, UP TO 30 MINUTES, UP TO 750, VEGAN, WINTER

Gingerbread Oil

Gingerbread Oil

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JUMP TO VIDEO

December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

5 MINUTES

EASY

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

How to serve
For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

How to store
Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Gingerbread Oil
Gingerbread Oil
Gingerbread Oil
„Let’s make a piece of happiness“
Print
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Gingerbread Oil

Gingerbread Oil

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1/8 tsp nutmeg
  • 3 anise stars
  • 1 piece of fresh ginger
  • 250 milliliter oil

Instructions

  1. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time:
  • Cook Time: 5 min

Candied Bacon Oil

Candied Bacon Oil

von | Dez. 15, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, BACON, INTERNATIONAL, MICHELIN, OILS, OMNIVORE, UP TO 500

Candied Bacon Oil

Candied Bacon Oil

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JUMP TO VIDEO

December 15, 2024 by Kimberly

Smoky, sweet, and a little experimental. This infused oil started bold, mellowed out after filtering, and left me wondering: was it worth it? Fun to try, but not essential!

45 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This recipe is one part experiment, one part “Wait, what just happened?” Infusing oil with bacon, dates, brown sugar, and smoked paprika sounded like a genius idea – and at first, it totally was. Before filtering, the oil was bursting with smoky, sweet, and savory vibes, like a liquid dream. But after straining, the flavors mellowed… a lot. While it didn’t pack the punch I hoped for, the process was a fun little kitchen adventure. Worth trying? Maybe. Fun? Absolutely.

How to serve
This oil might have a neutral flavor, but the color? Stunning. It’s perfect for adding a red, glossy finish to your dishes. Use it in everyday cooking. It’s subtle enough to not overpower anything. Plus, let’s be real: anything that looks this good in your kitchen is already a win. But if you want to experiment with bold, flavorful oils, then you absolutely have to try these blini appetizers!


How to store
Store the oil in a clean, airtight bottle or jar in a cool, dark spot like your pantry. Use it within a week, as the subtle flavors fade quickly.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Candied Bacon Oil
Candied Bacon Oil
Candied Bacon Oil
„Let’s make a piece of happiness“
Print
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Candied Bacon Oil

Candied Bacon Oil

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 40 grams bacon
  • 5 dates
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika powder
  • 250 milliliter canola oil

Instructions

  1. Cut the bacon into strips, pit and halve the dates, and add everything to the blender along with the sugar and smoked paprika powder.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 10 min

Blini Appetizers

Blini Appetizers

von | Dez. 15, 2024 | 30 TO 60 MINUTES, ALL YEAR, APPETIZER, BEEF, CHRISTMAS, DINNER PARTY, EASY, FLUFFY, GORGONZOLA, NEW YEAR'S EVE, OILS, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, UP TO 500, WALNUT

Blini Appetizers

Blini Appetizers

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JUMP TO VIDEO

December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

40 MINUTES

EASY

OMNIVORE

RUSSIA

40-80 PER BLINI

FLUFFY

DINNER PARTY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

How to serve
Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

How to store
Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blini Appetizers
Blini Appetizers
Blini Appetizers
Blini Appetizers
„Let’s make a piece of happiness“
Print
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Blini Appetizers

Blini Appetizers

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 20 blini 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • whisk
  • pan
  • spatula
  • cooling rack
  • piping bag (optional)
  • kitchen knife
  • cutting board

Ingredients

Units Scale

BATTER

  • 90 grams all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 125 milliliter buttermilk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • oil for frying

RICOTTA CREAM

  • 250 grams ricotta
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste

BLINI TOPPING 1

  • walnuts
  • shallot
  • oil for frying
  • honey
  • chili oil
  • fresh thyme
  • red pepper flakes

BLINI TOPPING 2

  • fresh fig
  • gorgonzola
  • truffle oil
  • chives
  • black pepper

BLINI TOPPING 3

  • cooked salmon
  • red onion
  • capers
  • olive oil
  • fresh dill
  • black pepper

BLINI TOPPING 4

  • pastrami
  • cornichons
  • walnut oil
  • fresh parsley

BLINI TOPPING 5

  • radishes
  • cress
  • basil oil

Instructions

  1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
  2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
  3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
  4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
  5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
  6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
  7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
  8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
  9. Serve these cute appetizers on a platter and watch them disappear in seconds.

  • Cook Time: 40 min

Love Apple Oil

Love Apple Oil

von | Dez. 14, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, APPLES, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGETARIAN

Love Apple Oil

Love Apple Oil

JUMP TO RECIPE
JUMP TO VIDEO

December 14, 2024 by Kimberly

A creative kitchen experiment infusing oil with red apples and butter toffee candy. The flavor didn’t deliver, but the laughs and lessons were worth every drop.

45 MINUTES

ADVANCED

VEGETARIAN

INT.

40 PER TSP

–

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know that moment when a creative food idea feels like pure genius? That was me, infusing oil with red apples and butter toffee candies. The result? Let’s just say it didn’t taste as magical as I imagined. But hey, not every experiment is a win, and this one definitely brought some laughs. Whether you’re here for the curiosity or to avoid making the same mistake, welcome to the quirky world of kitchen experiments!

How to serve
If this oil had worked, I’d have drizzled it over ice cream, pancakes, or even a bowl of vanilla yogurt for a caramel apple vibe. Instead, consider using plain oil as a reminder that simplicity sometimes wins! Pair it with recipes where the natural oil flavor can shine, like salads or marinades – without the apple-toffee detour. But if you’re still craving apples and caramel, you’ve got to try one of my favorite desserts: my Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble!

How to store
Keep infused oils (successful or not) in a clean, airtight container in a cool, dark place for up to a week. Label it clearly to avoid any surprises in the kitchen!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Love Apple Oil
Love Apple Oil
Love Apple Oil
„Let’s make a piece of happiness“
Print
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Love Apple Oil

Love Apple Oil

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1/2 red apple
  • 100 grams butter toffee
  • 250 milliliter oil

Instructions

  1. Cut the apple into large chunks, remove the core and put it into the blender along with the butter toffee. Pour in the oil. Blend on the highest setting until no coarse pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  4. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 20 min

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

von | Nov. 25, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, GARLIC, INTERNATIONAL, MICHELIN, OILS, SPICY, TOMATO, UMAMI, UP TO 500, VEGAN

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

JUMP TO RECIPE
JUMP TO VIDEO

November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

How to serve
This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

How to store
Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, for up to one week.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
„Let’s make a piece of happiness“
Print
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Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 200 grams tomato
  • 6 garlic cloves
  • 1 fresh chili pepper
  • 250 milliliter avocado oil

Instructions

  1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min