Fruity Habanero Chile Oil
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
A recipe from http://www.ramsonsandbramble.com/2014/10/spicy-fruity-habanero-chilli-oil.html
- 70g/ 2.5 oz fresh habanero chillies, sliced in half
- 500ml (about 2 cups) cold-pressed rapeseed oil
- 1 teaspoon smoked hot paprika
- salt, to taste
- Add all the ingredients except the salt to a medium pan. Heat gently – you do not want the oil to bubble or the chiles to burn – for about an hour. Remove from the heat and allow to cool.
- Strain out the chiles and most of the paprika (some of it will probably pass through the sieve) and season to taste.
- Transfer to a cool, sterilized jar (you can run it through a dishwasher or boil it for about 5 minutes). Store in the fridge.
- There are very real safety issues with storing chile oil (and other flavoured oils) out of the fridge. The deadly bacteria botulism can develop in anaerobic (oxygen-free) environments such as oils. So be warned!