Posted this in rec.food.cooking, before Wayne mentioned this group to me, so
I will repost it here.....


Anyone have a decent recipe/process for this?

I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey oil.
I'm very interested in getting as much heat as I can into it, along with
flavour.

"Peter" wrote in message news:BI_Og.18322$E67.290@clgrps13...
Posted this in rec.food.cooking, before Wayne mentioned this group to me,
so I will repost it here.....
Anyone have a decent recipe/process for this?
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey oil.
I'm very interested in getting as much heat as I can into it, along with
flavour.

Peter - How many gallons or cups are you talking about? How did you want to
preserve this? in jars/bottles? Do you have a pressure canner or plan to
boiling water bath the result? Did you plan on (gulp) putting a few chiles
in oil and slapping a lid on that (not recommended)? Or dry the jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be doing
shortly) to add to lots of stuff?
Edrena

Posted this in rec.food.cooking, before Wayne mentioned this group to me,
so I will repost it here.....
Anyone have a decent recipe/process for this?
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey
oil. I'm very interested in getting as much heat as I can into it, along
with flavour.

Peter - How many gallons or cups are you talking about? How did you want
to
preserve this? in jars/bottles? Do you have a pressure canner or plan to
boiling water bath the result? Did you plan on (gulp) putting a few chiles
in oil and slapping a lid on that (not recommended)? Or dry the
jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be
doing
shortly) to add to lots of stuff?
Edrena

I do not have a pressure canner, but I do have proper pickling jars with
fresh lids, and am used to that process of sterilizing. I'm open to any
ideas without using the canner though. I was probably thinking in the
"cups" amount rather then gallons, maybe 2 500ml pickling jars worth,
assuming it will last atleast a few months to make it worth doing, since I
don't use chili oil THAT fast.

Currently my jalapenos are fresh, but I am open to drying if that will get
me some tastey and hot jalapeno oil.

Peter wrote:
Posted this in rec.food.cooking, before Wayne mentioned this group to me,
so I will repost it here.....
Anyone have a decent recipe/process for this?
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey
oil. I'm very interested in getting as much heat as I can into it, along
with flavour.


Peter - How many gallons or cups are you talking about? How did you want
to
preserve this? in jars/bottles? Do you have a pressure canner or plan to
boiling water bath the result? Did you plan on (gulp) putting a few chiles
in oil and slapping a lid on that (not recommended)? Or dry the
jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be
doing
shortly) to add to lots of stuff?
Edrena


I do not have a pressure canner, but I do have proper pickling jars with
fresh lids, and am used to that process of sterilizing. I'm open to any
ideas without using the canner though. I was probably thinking in the
"cups" amount rather then gallons, maybe 2 500ml pickling jars worth,
assuming it will last atleast a few months to make it worth doing, since I
don't use chili oil THAT fast.

Currently my jalapenos are fresh, but I am open to drying if that will get
me some tastey and hot jalapeno oil.


Jalapenos won't really get you really hot oil. They're only about 5000
on the Scoville scale. Try some habaneros if you want really hot. Even
some Aji's will get you a better flavor. Drying the chiles really helps
to avoid any problems with the oil.

George

Posted this in rec.food.cooking, before Wayne mentioned this group to
me,
so I will repost it here.....
Anyone have a decent recipe/process for this?
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey
oil. I'm very interested in getting as much heat as I can into it, along
with flavour.


Peter - How many gallons or cups are you talking about? How did you want
to
preserve this? in jars/bottles? Do you have a pressure canner or plan to
boiling water bath the result? Did you plan on (gulp) putting a few
chiles
in oil and slapping a lid on that (not recommended)? Or dry the
jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be
doing
shortly) to add to lots of stuff?
Edrena


I do not have a pressure canner, but I do have proper pickling jars with
fresh lids, and am used to that process of sterilizing. I'm open to any
ideas without using the canner though. I was probably thinking in the
"cups" amount rather then gallons, maybe 2 500ml pickling jars worth,
assuming it will last atleast a few months to make it worth doing, since
I don't use chili oil THAT fast.

Currently my jalapenos are fresh, but I am open to drying if that will
get me some tastey and hot jalapeno oil.
Jalapenos won't really get you really hot oil. They're only about 5000 on
the Scoville scale. Try some habaneros if you want really hot. Even some
Aji's will get you a better flavor. Drying the chiles really helps to
avoid any problems with the oil.

George


Well, these are plenty hot as they are (coming from someone who eats them as
snacks, I'm plenty used to extreme spicey foods), it's just a matter of
transferring that heat to the oil, I'm not sure, is it possible to extract
much capsaicin from the peppers using simple kitchen methods?

I prefer to use habs fresh for cooking. Maybe using a mix for the oil?

"Peter" wrote in message
news:2hBPg.23232$Lb5.7182@edtnps89...
Posted this in rec.food.cooking, before Wayne mentioned this group to
me,
so I will repost it here.....
Anyone have a decent recipe/process for this?
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey
oil. I'm very interested in getting as much heat as I can into it,
along with flavour.


Peter - How many gallons or cups are you talking about? How did you
want to
preserve this? in jars/bottles? Do you have a pressure canner or plan to
boiling water bath the result? Did you plan on (gulp) putting a few
chiles
in oil and slapping a lid on that (not recommended)? Or dry the
jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be
doing
shortly) to add to lots of stuff?
Edrena


I do not have a pressure canner, but I do have proper pickling jars with
fresh lids, and am used to that process of sterilizing. I'm open to
any ideas without using the canner though. I was probably thinking in
the "cups" amount rather then gallons, maybe 2 500ml pickling jars
worth, assuming it will last atleast a few months to make it worth
doing, since I don't use chili oil THAT fast.

Currently my jalapenos are fresh, but I am open to drying if that will
get me some tastey and hot jalapeno oil.
Jalapenos won't really get you really hot oil. They're only about 5000 on
the Scoville scale. Try some habaneros if you want really hot. Even some
Aji's will get you a better flavor. Drying the chiles really helps to
avoid any problems with the oil.

George


Well, these are plenty hot as they are (coming from someone who eats them
as snacks, I'm plenty used to extreme spicey foods), it's just a matter of
transferring that heat to the oil, I'm not sure, is it possible to extract
much capsaicin from the peppers using simple kitchen methods?

I prefer to use habs fresh for cooking. Maybe using a mix for the oil?

Being a fellow chile head, I assume you know that the heat resides mostly in
the ribs & seeds, whatever method you use, keep those.
Edrena

Peter" wrote in message
news:15APg.22445$cz3.21206@edtnps82...
I have a huge amount of jalapenos. I have pickled and made enough hot
sauces to last me all winter, but I want to use the rest for a spicey oil.
I'm very interested in getting as much heat as I can into it, along with
flavour.

How many gallons or cups are you talking about? How did you
want to preserve this? in jars/bottles? Do you have a pressure canner or
plan to boiling water bath the result? Did you plan on (gulp) putting a few
chiles
in oil and slapping a lid on that (not recommended)? Or dry the jalapenyos,
then infuse in oil? Or dry & powder the chiles (which is what I'll be doing
shortly) to add to lots of stuff?
Edrena

I do not have a pressure canner, but I do have proper pickling jars with
fresh lids, and am used to that process of sterilizing. I'm open to
any ideas without using the canner though. I was probably thinking in
the "cups" amount rather then gallons, maybe 2 500ml pickling jars
worth, assuming it will last at least a few months to make it worth
doing, since I don't use chili oil THAT fast. Currently my jalapenos are
fresh,
but I am open to drying if that will get me some tastey and hot jalapeno
oil.
Peter

Maybe we can get Bob Pastorio, I think, who has a business doing this. Hope
the following clips shed some lite on your issues.
Edrena

An old message I clipped on this same issue some time ago:
MattStan wrote:
Firstly the oils I've made have been with very dry ingredients, the
chillies are dried chillies and were sitting in a jar in my cupboard for
at least a year before I made the oil with them. The sundried tomatoes
were freshly bought but were -as the name implies- dry (I had not
rehydrated them). Both ingredients were placed into clean bone dry
ex-soya-sauce bottles and then the bottles were filled with olive oil and
left in a cool dark cupboard for 2 weeks before use. I doubt either was
finished within 3 months, the bottles have always been kept in the same cool
dark cupboard and the oils have never been refrigerated or
frozen. I have made several batches like this. Am I risking botulism or is
the lack of water in my ingredients enough to ensure safety? Should I throw
my current batches out? I would still like to make some basil oil and
perhaps
some rosemary oil - I have so much of the stuff growing at the moment.
How can I do this safely?
The lower the water content the lower the botulism risk, so what you're
describing sounds OK. I would still always refrigerate it though.
If nothing else it will help keep it from going rancid. Simple enough.
Here's
some links that should tell you everything you need to know
http://www.cheftalk.com/content/disp...5&type=article
http://www.canolainfo.org/pdf/flavouredoilsbrochure.pdf
Reg

here's another note from an anonymous sender somewheres:
I hope your peppers were canned in an approved pickling solution and not in
oil only. Low acid foods in oil can be very dangerous. Check out:
http://www.uga.edu/nchfp/how/can_06/...d_peppers.html

Another note:
In the case of fresh peppers, the oil does introduce some
risk. High PH, high water activity level, low oxygen environment equals
botulism risk.
http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html
Reg

I do not have a pressure canner, but I do have proper pickling jars
with fresh lids, and am used to that process of sterilizing. I'm open
to any ideas without using the canner though. I was probably thinking
in the "cups" amount rather then gallons, maybe 2 500ml pickling jars
worth, assuming it will last atleast a few months to make it worth
doing, since I don't use chili oil THAT fast.

Currently my jalapenos are fresh, but I am open to drying if that will
get me some tastey and hot jalapeno oil.
Jalapenos won't really get you really hot oil. They're only about 5000
on the Scoville scale. Try some habaneros if you want really hot. Even
some Aji's will get you a better flavor. Drying the chiles really helps
to avoid any problems with the oil.

George


Well, these are plenty hot as they are (coming from someone who eats them
as snacks, I'm plenty used to extreme spicey foods), it's just a matter
of transferring that heat to the oil, I'm not sure, is it possible to
extract much capsaicin from the peppers using simple kitchen methods?

I prefer to use habs fresh for cooking. Maybe using a mix for the oil?

Being a fellow chile head, I assume you know that the heat resides mostly
in the ribs & seeds, whatever method you use, keep those.
Edrena

Thats the best part. I read so many cooking methods that say to remove that
part when using fresh peppers because they are "bitter". I think by
"bitter" they mean they can't stand the heat :-)

snipped for space

The lower the water content the lower the botulism risk, so what you're
describing sounds OK. I would still always refrigerate it though.
If nothing else it will help keep it from going rancid. Simple enough.
Here's
some links that should tell you everything you need to know
http://www.cheftalk.com/content/disp...5&type=article
http://www.canolainfo.org/pdf/flavouredoilsbrochure.pdf
Reg

here's another note from an anonymous sender somewheres:
I hope your peppers were canned in an approved pickling solution and not
in
oil only. Low acid foods in oil can be very dangerous. Check out:
http://www.uga.edu/nchfp/how/can_06/...d_peppers.html

Another note:
In the case of fresh peppers, the oil does introduce some
risk. High PH, high water activity level, low oxygen environment equals
botulism risk.
http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html
Reg


Great info there!! Thanks a bunch. From what I have been told and what I
have read so far, it looks like drying the peppers, cook them in the neutral
oil at low heat, preserve in steralized jars in the fridge for 1-2 months
maximum, for safety sake.

Just to throw this in, I generaly use "koon yick wah kee" oil, most of the
writing on it is chinese*, has a photo of a small sail boat on the front,
clear bottle with red oil inside clearly visible. I find it to be the most
flavourful and spicey chili oil I have purchased so far in my years of
trying them out.

"Peter" wrote in message
news:iwCPg.17268$KA6.16258@clgrps12...
snipped for space ditto.

Great info there!! Thanks a bunch. From what I have been told and what I
have read so far, it looks like drying the peppers, cook them in the
neutral oil at low heat, preserve in steralized jars in the fridge for 1-2
months maximum, for safety sake.

Just to throw this in, I generaly use "koon yick wah kee" oil, most of the
writing on it is chinese*, has a photo of a small sail boat on the front,
clear bottle with red oil inside clearly visible. I find it to be the most
flavourful and spicey chili oil I have purchased so far in my years of
trying them out.
Thanks for tip - I've been wanting to try something new, the chipotle is
getting a little old. And that wonderful smoky taste doesn't always go with
everything!
Edrena

Just to throw this in, I generaly use "koon yick wah kee" oil, most of the
writing on it is chinese*, has a photo of a small sail boat on the front,
clear bottle with red oil inside clearly visible. I find it to be the most
flavourful and spicey chili oil I have purchased so far in my years of
trying them out.


Just to update that, I found this today

http://www.inspection.gc.ca/english/...0050330e.shtml

Apparently this type of oil has been recalled a while back. The bottle I
have matches the UPC mentioned. Time to find another brand.