Hot Spiced Oil
Description
This Hot Spiced Oil is a versatile condiment that brings a complex, aromatic depth to any dish. By infusing olive oil with bright orange peel, earthy bay leaves, pungent peppercorns, dried red chiles, and warm allspice berries, you create a liquid gold that elevates simple ingredients. The result is a balanced flavor profile featuring citrus notes, subtle heat, and savory undertones. It is perfect for drizzling over roasted vegetables, stirring into soups and stews, or using as a base for salad dressings. While it requires a couple of weeks to fully develop its flavor, the process is effortless. Store it in a cool, dark place and shake occasionally to redistribute the spices. This homemade infusion offers a gourmet touch to everyday cooking, turning ordinary meals into something special with just a splash.Ingredients
Directions
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Ensure all spice ingredients are completely dry to prevent spoilage during the steeping process.
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Place the strip of orange peel, bay leaves, peppercorns, dried long red chiles, and allspice berries into a clean, decorative glass bottle.
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Pour olive oil into the bottle, covering the ingredients completely and filling the bottle to the top.
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Seal the bottle tightly and shake gently to distribute the spices throughout the oil.
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Store the bottle in a cool, dark place for at least 2 weeks, shaking it occasionally to help release the flavors.
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After steeping, strain the oil through a fine-mesh sieve or cheesecloth into a clean container if you prefer a smooth oil, or leave the spices in for continued infusion.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1336.8kcal
- % Daily Value *
- Total Fat 38.9g60%
- Saturated Fat 5.9g30%
- Cholesterol 0.0mg0%
- Sodium 69.0mg3%
- Total Carbohydrate 282.5g95%
- Dietary Fiber 88.6g355%
- Sugars 60.4g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use high-quality extra virgin olive oil as the base.
Ensure all ingredients, especially the orange peel and chiles, are thoroughly dried before adding them to the oil to prevent mold growth.
You can adjust the heat level by using more or fewer dried red chiles depending on your preference.
The oil can be stored for several months in a cool, dark place. If you leave the spices in, the flavor will continue to intensify over time.
This oil pairs wonderfully with roasted vegetables, grilled meats, soups, stews, and as a finishing touch for salads.
If the oil becomes cloudy or develops an off odor, discard it immediately.
