The peppers are the only thing that have produced this season. (We still haven’t had a hard freeze so I am still picking them. )

When I finally got enough habaneros at one picking to make something, I thought about making some spicy vinegar but I have way too many flavored vinegars on my cabinet. I’ve got family members that love to drizzle hot oil on everything from eggs to pizza so I decided to do some research and try something new.

I have made this a couple of times with and without the lemon and with a bit of olive oil to round out the grape oil. If I get five more peppers, I will try it again but add a bit of coriander instead of the dried cilantro.

Habanero Oil

Based on Chef Fermín Núñez’s Habanero Chile Oil

This is a small batch oil with lots of flavor.

Ingredients

• • 3 large garlic cloves, smashed
  • 5 habaneros, sliced thin
  • 1 1/3 c. grapeseed oil
  • 1 T. fresh ground black pepper
  • zest of 1 lemon
  • 1 T. dried cilantro

Instructions

1. Combine garlic cloves, habaneros, and grapeseed oil in a small saucepan. Heat on high to bring the oil to a simmer. Turn down to maintain the simmer. Stir often and simmer for 7-10 minutes. (Garlic should be starting to brown.)
2. Remove from heat and stir in the black pepper, cilantro, and lemon zest. Let cool to room temperature.
3. Place in a sterilized jar and screw on a lid. Let set on counter overnight. Taste for spiciness. If happy with the flavor, strain and store in refrigerator for up to 2 weeks.

Yield: 1

The original recipe called for 80 grams of habaneros. I thought that was a lot. Could my version be spicier? Probably. But, it’s just the right amount for us.

Obviously, I’m repurposing a mandarin jar. 🙂