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
- 2 jalapeƱos
- 250 milliliters unrefined cold-pressed sunflower oil
Instructions
- Cut the stems off and put the jalapeƱos into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the jalapeƱosĀ left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103Ā°C (217Ā°F), and maintain this temperature for the next 10-15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- 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.
- 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.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 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: 15 min
