Red Hot Spicy Oil

Source: Rochelle 2015

The Trinidad Scorpion, The 7 Pot…just a few of the spicy pepper varieties I picked up in my local shop.  Turns out there’s a rating scale called the Scoville scale.  The units or scale ranges from 0-2,480,000…all based on the intensity of the little seeds which produce the heat. My little babies are sitting at around 800,000 units, so they are up there on the fire scale!

We love spice in our family.  We go through bottles of cayenne, and whenever we have pizza, I usually make a garlic spicy oil to drizzle on top.  Craving for some more heat, when I found these peppers I knew it was time to make my own spicy oil.  But, it had to last longer than a day.  In past experiences, my oils have spoiled…but it was due to my process.  I figured out that like the herbs, you need to first dry them before you make a tincture or make an oil of them.  It’s very easy to follow these 3 simple steps to achieve your off the scale, spicy hot oil.

1-Get the peppers you need.  Do a bit of research to see what degree of heat you are willing to try.  For me, it’s the hotter the better, or even better, anything hot will do.

2-Rinse the peppers.  Once they are dry, then slice them.  Be careful though, these hot little numbers will trigger the sinuses.  Expect eye burning, finger burning and some sneezing to accompany your task.  If you desire, wear kitchen gloves for this to protect your fingers from a days worth of burning.

3-Spread your cut up peppers and seeds out-they are full of oils and will take a while to dry.  Set them aside in a quiet corner, or if you have plenty of dry sunshine, place them out in the sun, but bring them in at night.

4-When completely dry,  pour your cuttings into a jar of oil (I go with organic olive oil) label “hot” and store.  Use as a dribble on top of your favorite dishes, or into sauces, or dips.


Red Hot spicy olive oil


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