The peppers I used were very long and skinny, brigh tred and green, looking more like a seedpod you'd see hanging from a tree than a pepper. The Anaheims I've used in the past are like a thinned down version of a Pablano. That same dark green. So. . .when it comes to peppers, unless you're a fan of fire in your mouth, throat and the oil burning your hands for hours, even after about a dozen hand washes. 🥵 .Be Careful!
Pepper Oil: Blend the peppers with 6-8oz. good quality EVOO. Pulse a while to be sure the peppers are broken up, then blend a minute or so on high. Scrap everything down and blend another minute. Store in the refrigerator in a clean glass bottle with a pouring spout and use in place of hot sauce, in salsa, add a drizzle while browning meat for soup or stew or spaghetti. Pretty much in anything that needs a big jolt of heat. Shake well before pouring.
Spicy Tomato Pesto Oil: Follow the same procedure as used for the pepper oil using 6-8oz. good quality EVOO and oven dried-roasted tomato slices. Add lots of sautéed garlic and fresh Genovese basil. Pulse, scrape down, blend at least a minute on high speed. Pour into a glass jar and store in the refrigerator. I've had this twice now over pasta. This time I sautéed mushrooms, added sliced grape tomatoes and drained olives.
Stir up the pesto and add 3T. If needed, add a few tablespoons of the pasta water and bring back to a simmer This was so good!! . . . Lin
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