There is something I want to share with you guys – a little thing called herb infused flavored oils. It’s really the best thing in the world. You can cook with it, or use it as a drizzle on your salads, pastas, or breads to give it a wonderful and flavorful finish.
This is going to be a very short post. I’ll get to the know-how immediately!
Rosemary and Chili infused Oil:
1 Cup of corn oil (or *extra virgin* olive oil)
4 sprigs of fresh rosemary, washed and cleaned
1 teaspoon chili flakes
Other optional ingredients for awesome oil infusion: Terragon, Thyme, Savory, Bay Leaves, Mint Leaves, Dill, Chives, Parsley, Oregano, Cardamom, Cumin, Star Anise, Cinnamon, Nutmeg, Cloves, Coriander, Szechuan Peppers.
*toast dried herbs a little to wake its flavors up for a better infusion 🙂
1. Heat the oil in the microwave on high for 30 seconds and add the rest of the ingredients in. Stir. Cover. And let it sit in a cool, dark place for a few days. The refrigerator is a good place to store your infused oils.
The flavors will only get stronger as you let the oil sit. And it does last for a long time when you store your homemade infused oils in the fridge. However, you have to becareful what you put into infused your oil. Things like fresh garlic may give awesome flavors but it may cause botulism if not careful. It is advisable to take the garlic out after a few days. Also, infused oils can get rancid over time with exposure to air so, refrigerate, refrigerate, refrigerate! 🙂
There is a way to infuse garlic into oil without killing anyone but that would have be for another time.