Safely
Making
Q. I tried to make Chile Oil. I tried two ways.
First I cut up the chile and put it in good olive
oil. The chile formed a fungus so I strained it and
tried putting in a whole chile. The same thing
happened. Can you suggest a better method please?
A. You
really should use dried chiles. Contrary to what your
intuition might say, oil does not inhibit the growth
of mold or bacteria. There has been a bit of publicity in this country about
the danger of home-made garlic oils producing botulism food poisoning if not
handled correctly. Commercially produced garlic oils must contain
"specific levels of microbial inhibitors, usually acidifying agents such
as phosphoric or citric acid." Because these inhibitors are not generally
available in home kitchens, the US Food & Drug Administration suggests that
such oils be made in small quantity and refrigerated.
We have seen
commercially produced chile oils with a pretty little
fresh pepper in the middle of each bottle, but our guess is that the oil was
treated to prevent the growth of fungus and other critters. Among the recipes
we have found for chile oils (and flavored oils in
general), virtually all want you to use dried chiles
and herbs. (It goes without saying that the bottle you use is scrupulously
clean.)
One recipe we’ve
come across for chile oil asks you to put 2 cups of
olive oil and 1 tablespoon of crushed red pepper flakes in a saucepan over
medium-low heat. Cook for 15 minutes, being careful not to let it reach the
simmer or boil. Remove from the heat and let cool to room temperature before
straining the oil through a fine mesh strainer lined with cheesecloth into a
glass jar. Cover and let stand at room temperature for 7 to 10 days before
using. A cold infusion method calls for the a larger amount of peppers — 1/4 to
1/3 of a cup — in a couple cups of olive oil sealed in a bottle and allowed to
steep in the refrigerator for a month before straining. Either version can be
kept in the refrigerator for up to a month.
Use for meat, salads and vegetables.
1 quart small red
ripe chiles, finely chopped
1 quart 5%
acidity vinegar
1 Tablespoon salt
Put chiles into a sterilized
glass jar, then add salt and vinegar. Seal the jar.
Let stand for 7 days in indirect sunlight, turning upside down daily. Strain and bottle in sterilized jars. Add clean whole chiles, if desired.
From Gourmet,
April 2007
Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that
sits right next to the salt and pepper on the table. Drizzled over gumbo, red beans and rice, or
anything fried, it both balances out and punches up any other flavors it's
paired with. The adventurous should feel
free to pluck a pepper out of the jar and eat it alongside the meal — it's fine
southern form. Doctored with a little
sugar and red pepper flakes, it's amazing on the cheddar rice fritters.
Makes about 1/2 cup.
For chile vinegar
5 ounces small (2-
to 3-inch) fresh hot red or green chiles such
as serrano or Thai (about 20), rinsed and patted dry
1 1/3 cups
distilled white vinegar
To make
dipping sauce
6 Tablespoons water
4 teaspoons sugar
1/2 teaspoon d ried hot red-pepper flakes (optional)
Special
equipment: a 1-pt canning
jar with lid and screw band;
an instant-read thermometer
Preparation:
Sterilize
jar and lid:
To make chile vinegar:
Carefully
remove jar and lid with tongs, then drain jar upside down on a clean kitchen
towel and dry lid.
Pack chiles into jar. Bring vinegar to a boil in small saucepan,
then remove from heat and pour over chiles. Cool to
room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then
top with lid and firmly screw on screw band.
Chill
sealed jar 2 weeks.
To make
dipping sauce:
Bring
water and sugar to a boil in a small saucepan, stirring until sugar is
dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool
to room temperature.
Cooks'
notes:
•
•
Instead of making your own chile vinegar, you can use
the vinegar
from bottled pickled jalapeños.
Source: Gourmet, April 2007