Habanero Oil
By: Anonymous
Published: Thursday, December 31, 2009 - 1:54am

Ingredients




Extra virgin olive oil
Dried habaneros

Preparation

1 I make the oil using extra virgin olive oil because of the mild taste and health benefits. The habanero is dust I have made from drying habs in a dehydrater and processing in a coffee grinder. I DO NOT remove seeds and placenta only stems. I use about 1 teaspoon of hab dust per 4 ounces of oil (adjust to taste). Place a little oil in a serving bottle, add the hab dust and fill with the rest of the oil. I have experimented with adding various herbs to this mixture (mint,basil,thyme, anise). To my surprise, the best and my favorite is the anise (4-8 seeds (ground) to taste for above amount. Shake the bottle twice a day for about two weeks, then enjoy. 2 No need to separate, as the dust settles to the bottom. 3 Like I said in original post These two brews make a nice salad dressing and also make a nice dressing on steamed vegetables. Don't use the thyme/hab oil on broccoli, there seems to be a nasty reaction which is not the nicest thing you ever tasted.