RE: [CH] Pepper oil
Goslowsky, George (gjgoslow@intergraph.com)
Tue, 26 Sep 2000 07:03:33 -0500
Angel,
I have been making chile oil for years, but my method differs a little
from your sister's. I slow simmer my dried chiles in oil for about 2 days
in a crock pot/slow cooker. Then strain the chiles and the inevitable
chile bits through cheese cloth. IMHO this results in a oil with a very
nice chile flavor, as well as good heat. I have even used smoked dried habs
and the resulting oil was incredible. Maybe this could be an alternative to
your sister's method.
If she is looking for aesthetic appeal with the bottles/jars on a counter
with the chiles in them, then this may not be for her. Although the oil
does take on an appealing red gold color.
George J. Goslowsky
Monk of the TCS
Holder of Fire
House of the Jhereg
We are only immortal for a limited time
-----Original Message-----
From: AMCooper@webtv.net [mailto:AMCooper@webtv.net]
Sent: Monday, September 25, 2000 5:56 PM
To: chile-heads@globalgarden.com
Subject: [CH] Pepper oil
My sister has been trying to make chile pepper vinegars and oils.
She has run into a couple of problems with the oils and I now turn to
you for advice.
The first problem that she had was that after about a week, she checked
the bottles and the oilwas seeping out of the stoppers. I told herto
pour off some of the oil because of gases and expansion of the peppers.
She did this
Today she called to say that the peppers below the oil are fine, but
that the part that has floated above the oil has molded.
Any suggestions as to why and or what she should do.? I ad told her
initially to make a slit in some of the peppers to make sure that the
"heat" got into the oil and these sunk to the bottom and have stayed.
Thanks in advance for your help
Angel