Spicy Tomato Pesto Oil -and- VERY Spicy Pepper Oil


The peppers I used were very long and skinny, brig
h 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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