Habanero Rosemary Olive Oil

I was so excited yesterday when I saw a huge basket of yellow, orange and red Habaneros at the grocery store.

Even though Habaneros are close to being the deadliest pepper, they’re also my favourite.  I love the distinct smoky, fruity flavour hidden beneath the brutal pain!

I’ve thought of making a flavoured oil for a while and with some left over rosemary in the fridge…here’s what I did.

Habanero Rosemary Olive Oil

2 cups extra virgin olive oil

3 cloves of garlic

6 Habaneros stems removed (I left the seeds in for extra heat but you can remove them)

1 large rosemary sprig

Directions

In a small sauce pan pour in the olive oil. Add the garlic and Habaneros and very gently simmer for 45 minutes.

Be very careful not to boil the oil or you’ll end up deep-frying the peppers and garlic. Over cooking also changes the structure of the oil and could give you a burnt taste.

Once oil has simmered for 45 minutes, turn off the heat and let the mixture sit for at least 2 hours. This is will allow the oil to take in all the heat and flavour. Now you can use a funnel and pour the oil into your choice of jars leaving behind the pepper and garlic. Stick the rosemary sprig into the jar and seal.

Let the rosemary sit in the oil over night or up to 8 hours and then discard.

Now you have a beautiful spicy oil,  pungent with Habaneros.  I’m thinking roasted potatoes…croutons…dipping bread…grilled chicken…spicy hummus…

Any ideas?