08 Nov Chunky Chili Oil a la ‘The Germinatix’
This is Ivette Soler’s (aka “The Germinatrix”) adaptation of an oil that is on the table of almost every restaurant in the Yucatan – it is made with extremely hot peppers, but you can modulate the heat by just using the oil and avoiding the chunky bits. If you go bold and spoon the whole thing on your food of choice; steak, eggs, pizza, or just as a dip for crusty bread – you will enjoy a mouth full of complex, flavorful heat. Once you try this, it will be hard to not have it on hand all the time!
Ivette will be speaking at the show on “The Edible Front Yard” on Friday, February 25, at 4:30 pm, sharing loads of ideas on how you can have both curb appeal and easy-care food all at once in your front garden. Her new book, The Edible Front Yard, will be released by Timber Press in spring, 2011.
3 Habanero peppers (add some of the seeds!), cut into thin slivers. (Note – be careful when handling the habaneros! I use a fork to hold it as I cut, so my fingers never touch any part of the pepper.)
3 Jalapeno peppers (with seeds!), cut into thicker slivers.
3 Hungarian wax peppers, cut into chunks.
1 medium sized red onion, minced.
4 cloves of garlic, minced.
¼ Cup of parsley, finely chopped.
1 Tbsp lemon zest.
⅓ Cup of extra virgin olive oil.
salt to taste.
First, mince your onion and let it sit for about 1/2 hour in a bowl of ice water. This keeps the flavor, but gets rid of the “oniony” aftertaste that can linger all day long.
Once the onions have been drained and dried, place all the ingredients together in a non-reactive bowl and stir well. Let it sit for an hour before using to allow the flavors to come together.
Make only what you can use within 2 or 3 days time. The oil thickens when refrigerated, so it needs to be kept in a tightly sealed jar at room temperature. But using this yummy oil up quickly won’t be a problem! Enjoy!
Check back every week to see the latest ‘Fresh from the Garden’ recipes from our 2011 gardenshow speakers. – Janet