Bob Myers wrote:
> "Bob (this one)" > wrote in message
> ...
>
>>Very bad idea. Never put fresh herbs, veggies or anything else
>>containing moisture in oil. Botulism is a risk.
>
> Bob, I had someone recently suggest to me that a way to
> use up the excess of jalapenos I got out of the garden this
> year was to put 'em in olive oil - from the above, I take it
> this isn't a good idea? Or could I just put them in the oil for
> however long it would take to flavor the oil, and then remove
> the peppers?

Not fresh ones. They won't flavor the oil unless you throw some heat on
them. Heat the oil to about 225° and drop in minced peppers. Hold at
that heat for maybe half an hour. Take off the heat, strain out the
pieces, bottle, and make sure there's no moisture in the bottom of the oil.

It works even better with dried peppers because there's no hazard of
botulism. Do the above with dried, chopped peppers for something
approximating commercial hot oils.

You can dry your own peppers in a dehydrator or in a very low oven.
Google recipes for that.

You can add some dried garlic, onion, herbs, and ginger for extra
flavors. Dried citrus zest for a lemon oil hint of flavor. Maybe a 1/2
cup pepper flakes per quart. Couple tablespoons of anything else. After
taking them off the heat, you may strain the previously dried
ingredients or not as you choose.

These oils can be stored at room temp but will last longer if
refrigerated. They will also get cloudy or even become solid, depending
on the kinds of oil you use.

Pastorio