Hot Chile Olive Oil
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
YOU’LL NEED:
8 oz. extra virgin olive oil (keep it EVOO, but don’t worry about high quality)
A dozen hot red chiles (it’s okay if they’re dried out a bit, like if you actually killed your chile plant, not that I know anything about that)
DO THIS:
Pour your olive oil in a separate bottle, or keep it in the current bottle if you can add things to it.
Take your chiles and make a small slice into them (do not cut them in half). Gently squeeze the chile and add it to the olive oil bottle.
Add all your chiles this way and store the bottle in a dark, dry place for 1-2 weeks. After a few days, give the bottle a shake. The longer you leave the chiles in, the spicier it will get. It will develop a reddish tint.
It’s ready! Add it to pizza, pasta, eggs — whatever! Leave the peppers in and the heat will increase the longer it stays in.
From freckleandfair.com