A little love letter
Dear jalapeño oil,
Never trust anything that sits this quietly in a jar. You look so harmless, and then one drop too many lands on my eggs and I remember exactly who you are.
Jalapeños and sunflower oil, and that is it. But that fresh, grassy heat is the best kind of spicy: sharp first, then gone, leaving everything else a bit brighter than it was before.
You are not the star of anything, and you don't need to be. You are the reason a plain bowl of rice suddenly has a point, or why a simple pizza needs a second slice. You are there for the days when dinner feels a little flat and only needs one small, loud thing.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Jalapeño Oil
Jalapeños gently cooked in cold-pressed oil and strained. Fresh, green heat. Drizzle it over tacos, eggs, guacamole or pizza.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Cut off the stems and put the jalapeños into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 10 minutes. That's the sign all the water from the jalapeños has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to one week.Pairings
Why heat it to around 100 °C?
How long does jalapeño oil keep?
Is it very spicy?
What do I use jalapeño oil for?
Tell me how it went
Interesting page. I really like the subject matter covered here. I'll check back from time to time for more posts like this one.
Nice post. It's very well organized and quite educating. Stick with it.
I'm glad I found this page. I was searching for something else when I stumbled on it. Nice content.
that is so sweet! thank you very much and I'm happy you're here :)
A little love letter
Dear jalapeño oil,
Never trust anything that sits this quietly in a jar. You look so harmless, and then one drop too many lands on my eggs and I remember exactly who you are.
Jalapeños and sunflower oil, and that is it. But that fresh, grassy heat is the best kind of spicy: sharp first, then gone, leaving everything else a bit brighter than it was before.
You are not the star of anything, and you don't need to be. You are the reason a plain bowl of rice suddenly has a point, or why a simple pizza needs a second slice. You are there for the days when dinner feels a little flat and only needs one small, loud thing.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Jalapeño Oil
Jalapeños gently cooked in cold-pressed oil and strained. Fresh, green heat. Drizzle it over tacos, eggs, guacamole or pizza.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Cut off the stems and put the jalapeños into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 10 minutes. That's the sign all the water from the jalapeños has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to one week.Pairings
Why heat it to around 100 °C?
How long does jalapeño oil keep?
Is it very spicy?
What do I use jalapeño oil for?
More pieces of happiness
Tell me how it went
Interesting page. I really like the subject matter covered here. I'll check back from time to time for more posts like this one.
Nice post. It's very well organized and quite educating. Stick with it.
I'm glad I found this page. I was searching for something else when I stumbled on it. Nice content.
that is so sweet! thank you very much and I'm happy you're here :)