req technique/ recipe for infusing oil

[VictoriaL]

I have a LOT of very hot peppers in the garden which need to be used. I don't know the variety but they are bright red when ripe, thin as my pinkie, kind of "crooked" , and about 3-4" long. One half of one of these babies is enough to spice up 3 servings of curry or whatever quite considerably.

I thought that I would infuse oil with the peppers and perhaps garlic and give as Christmas gifts.

Should I use olive oil (if so what kind) or another type?

Does the oil need to be warmed before adding the peppers and garlic? How would I prepare the peppers?

I would appreciate any info, or a t&t recipe, for this.

THANKS!

[amarante]

The problem with home made infused olive oil is that it doesn't keep and there is a danger of botulism. I know this is also true of keeping chopped garlic in olive oil to save time.

http://www.thekitchn.com/fancy-flavo...fuse-ol-103225

http://www.oliveoilsource.com/page/infusing-olive-oil

[Soupandstew]

It could be some type of Thai chile. I have to second Amarante's comments about home-infused oils but I think chile infused vinegars are safer due to the acidity level. Here in the South we call it Pik-a-peppa sauce, good on any sort of greens, spinach, collards, etc. as well as adding a little acid/heat kick to stews, curries and such. You could also think about adding a little to a homestyle salsa, or freezing in combo with bell peppers for a tangy combo.

[amarante]

It could be some type of Thai chile. I have to second Amarante's comments about home-infused oils but I think chile infused vinegars are safer due to the acidity level. Here in the South we call it Pik-a-peppa sauce, good on any sort of greens, spinach, collards, etc. as well as adding a little acid/heat kick to stews, curries and such. You could also think about adding a little to a homestyle salsa, or freezing in combo with bell peppers for a tangy combo.

I definitely agree that chile infused vinegar or hot sauce is much safer for long term storage.

Here's a recipe for homemade Sriracha Sauce - it uses red jalapeño but presumably could be made with any hot pepper.

Homemade Sriracha Sauce Recipe
Ingredients | metric conversion
1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
3 garlic cloves
2 tablespoons garlic powder (optional)
2 tablespoons granulated sugar, plus more as needed
1 tablespoon light brown sugar
1 tablespoon kosher salt, plus more as needed
1/2 cup distilled white vinegar, plus more as needed
Water, as needed
Directions

1. To make the sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.)
2. After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.

[VictoriaL]

I've been calling them Thai chilies, since that's the kind of cuisine they seem to be best suited for. They were part of a mail-ordered "hot pepper mix".

Amarante, thanks for the recipe. That may be a better gift-giving choice than the infused oil.
And I don't have a problem with giving a gift straight out of the refrigerator with instructions to pop it back into the fridge when the recipient returns home.