Oil infusions are great way to both simplify and diversify flavors in your everyday meals. Savory infusions can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.
Chili Avocado Oil
- 2 cup avocado oil
- 16 dried Japanese chili peppers*
Crush half the chili peppers, releasing the seeds from inside. Combine crushed pepper, seeds, uncrushed peppers, and avocado oil in a medium saucepan.
Heat over low heat until the oil reaches 180. Remove from heat and pour into a glass jar, transferring the peppers and seeds, as well.
Leave uncovered 2-3 days to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). The longer left at room temperature, the spicier it will be. Seal and store in the refrigerator for up to a month.