Jalapeño Oil
July 23, 2024 by Kimberly
Jalapeño oil is the zesty kick your meals have been missing! It’s easy to make and instantly elevates any dish with its spicy, flavorful punch.
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TOTAL TIME
50 min
SERVES
1 cup / 250 ml
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
Discover the magic of homemade jalapeño oil! This simple condiment adds a vibrant, spicy flair to your dishes. It’s a fantastic way to introduce a punch of flavor with minimal effort. Whether you’re drizzling it over pizza or stirring into soups, it’s guaranteed to impress.
Drizzle it over your morning eggs to kickstart your day or add a dash to your pasta for an evening treat. It’s perfect for enhancing grilled meats or as a zesty addition to your salad dressings. Experiment and let your taste buds lead the way! I love to eat it in this Spicy Rice Shrimp Bowl & Mango Avocado Salsa.
Keep your jalapeño oil in an airtight container in the fridge. It stays fresh and flavorful for up to 1-2 weeks, ready to add a spicy note whenever you need it.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Jalapeño Oil
- Total Time: 50 min
- Yield: 250 ml / 1 cup 1x
Description
GOOD TO HAVE ON HAND
- 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 jalapeños
- 250 milliliters unrefined cold-pressed sunflower oil
Instructions
- Cut the stems off and put the jalapeños into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the jalapeños left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°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
Find it online: https://thezett.com/jalapeno-oil/
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