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

Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil. Refrigeration extends their shelf life and is a must to keep the infusions from spoiling. Avocado oil won’t harden at cooler temperatures (like olive oil or coconut oil) so it makes these delicious infusions both healthy and convenient, as well!

Servings: 2 cups

Ingredients for Chili Pepper Infused Avocado Oil

2 cup Chosen Foods 100% Pure Avocado Oil
16 dried Japanese chili peppers*

Instructions for Chili Pepper Infused Avocado Oil

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.