I’d keep it chilled and have low expectations as to how much it would flavor and add spice to the oil, seeing as capsaisin isn’t well dissolved in oil. But no, otherwise not.
Botulism could easily become a thing if you leave it at room temp and ingest it without heating it properly. Commercial products treat the ingredients in a way that acidifies them before infusing, so you can’t really compare room temperature safe products to one you might make yourself.
sirblibblob
Putting chilli straight into oil fresh prob not best thing to do… but dried chillies should be pretty safe to do.
Freeze_Tyler
Im confusion. Just scrap this idea and make regular chilli oil, there are ton of recipes
Panders-Layton
I chop fresh fresh ingredients and fry them in the oil, then bottle.
Trevor09n
I’m not sure. But, I once tossed ~15 fresh Thai chilies into a pint of vodka and let it rest for two weeks. There was absolutely nothing I could do to make it palatable… just death in a bottle.
VlDRlS
I made some aromatic onion oil (by frying them) and put herbs, spices and dried scotch bonnets in there. The only time one batch went bad, when a thyme twig was out of the oil for more than a week due to the oil being used. It caught mold. Other than that my current one is sitting on the shelf for 4 months now and going strong
namdor
Oil had the risk of botulism, which won’t happen overnight, but is undetectable with smell or taste. So if you will consume this relatively soon you’re fine. If it sits in the counter for a year, don’t use it.
9 Comments
Botulism is a helluva drug. Read up on it.
I’d keep it chilled and have low expectations as to how much it would flavor and add spice to the oil, seeing as capsaisin isn’t well dissolved in oil. But no, otherwise not.
Botulism could easily become a thing if you leave it at room temp and ingest it without heating it properly. Commercial products treat the ingredients in a way that acidifies them before infusing, so you can’t really compare room temperature safe products to one you might make yourself.
Putting chilli straight into oil fresh prob not best thing to do… but dried chillies should be pretty safe to do.
Im confusion. Just scrap this idea and make regular chilli oil, there are ton of recipes
I chop fresh fresh ingredients and fry them in the oil, then bottle.
I’m not sure. But, I once tossed ~15 fresh Thai chilies into a pint of vodka and let it rest for two weeks. There was absolutely nothing I could do to make it palatable… just death in a bottle.
I made some aromatic onion oil (by frying them) and put herbs, spices and dried scotch bonnets in there. The only time one batch went bad, when a thyme twig was out of the oil for more than a week due to the oil being used. It caught mold. Other than that my current one is sitting on the shelf for 4 months now and going strong
Oil had the risk of botulism, which won’t happen overnight, but is undetectable with smell or taste. So if you will consume this relatively soon you’re fine. If it sits in the counter for a year, don’t use it.
No