Pili Pili (Spicy Herb Oil)

Name: Pili Pili (Spicy Herb Oil)
Total time: 15 min
Ingredients: 2 teaspoons dried oregano; 2 bay leaves, crumbled; 1 teaspoon fennel seeds (optional); 4 sprigs fresh thyme; 2 sprigs fresh rosemary (optional); 12 whole small dried red chili peppers or Japanese chilies, or about 8 chiles de arbol, broken in half, or 2 teaspoons red pepper flakes; 1 to 1 1/4 cups olive oil (does not need to be extra virgin), or a combination of olive oil and grapeseed oil, as needed

4.0

(10)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 1

Author : Martha Rose Shulman

dried chili peppers olive oil healthy

Ingredients

Remove All · Remove Spices · Remove Staples

2 teaspoons dried oregano2 bay leaves, crumbled1 teaspoon fennel seeds (optional)4 sprigs fresh thyme2 sprigs fresh rosemary (optional)12 whole small dried red chili peppers or Japanese chilies, or about 8 chiles de arbol, broken in half, or 2 teaspoons red pepper flakes1 to 1 1/4 cups olive oil (does not need to be extra virgin), or a combination of olive oil and grapeseed oil, as needed

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.

Step 2

Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.