I use red pepper infused olive oil all the time on food I'm either making, eating, or reheating. I buy it at whatever store I'm at. I decided today to try and make some. I picked some jalapeño and chili peppers out of my garden, sliced them up, added all the seeds I could get and some of the pepper pieces to an empty oil glass that I had just cleaned out. Then I filled the glass with pecan oil (it was the only plain oil I had).

What do I need to do now, just wait?

Do I need to worry about botulism?

Does anyone have any good recipes?

TIA

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Posted by BottomlandBrew

Member since Aug 2010

30212 posts

Posted on 8/13/17 at 3:00 pm to white perch

quote:
Do I need to worry about botulism?

It would be a concern of mine. You need heat or acidity to take care of botulism, especially when dealing with fresh, non-dried foods.

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 8/13/17 at 3:10 pm to white perch

Yes, you should worry about botulism. The method you are using is not safe. Better to make chili oil in small amounts by heating rough-chopped hot chiles in your preferred oil for a few minutes, then strain and refrigerate. Use it within a couple of days.

The commercial kinds use capsaicin extracts (rather than fresh chiles) to avoid the potential of botulism.

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Posted by CHEDBALLZ

South Central LA

Member since Dec 2009

23354 posts

Posted on 8/13/17 at 4:33 pm to white perch

Put it in a pot and heat it to 200 degrees, let it stay there about 10 minutes, strain it, and bottle it. Oil will be good for a month or so. My neighbor worked as a chef, that's how he made it and I never got sick. Also, if you use herbs make sure they are fresh. Don't use the drued stuff out of a jar

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