I have a dwarf fire chilli plant which has developed a lot of fruit that I’d like to use somehow. May I ask please if there are any recommendations for chilli infused oil you could share?
I have hung the chilli’s up to dry, which I’ll leave for a good fortnight or so, and then do I need to chop/crush them? How much oil and chilli should I use? Should I add anything else, and what would be the shelf life, as I’d like to gift little bottles for Christmas.
I believe they need to be dried first due to risk of harmful bacteria?
If this is a stupid idea, please tell me and I’ll just chuck the lot in the bin.
by Uncoordinated_Bird
4 Comments
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Afaik uf they are completely dry it’s fine
As I understand it, most infused oils are not safe for shelf storage. They must be refrigerated and used within a few weeks. There are very few tested, safe recipes for infused oil due to the danger of botulism. For more information see [https://extension.oregonstate.edu/catalog/pub/sp-50-701-herbs-vegetables-oil](https://extension.oregonstate.edu/catalog/pub/sp-50-701-herbs-vegetables-oil)
The Ellie Topp book on small batch preserving (in the side bar for safe sources) has a section on infusing oils. You can’t seal the jars for long term storage, but she does walk you through how to do it safely for keeping in the fridge or for a few weeks.