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 Posted: Tue Nov 11, 2008 2:05 am
Warning: if you'd like your oil to last longer then one month, remove garlic and pepper from it after a week.
You need
3 cups olive oil
2 bulbs garlic
a jar of peperoncinos
1. Divide garlic into cloves, do not peel them, wash them. Remove the stems of peperoncinos, wash them.
2. Pour the oil, garlic and peppers into a pot. Heat for twenty minutes, do not boil.
3. Coola little bit, pour into clean jars or glass bottles. Can be stored in the fridge for a month.
4. Both pepper and garlic, as well as the oil itself are consumable.
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Posted: Tue Nov 11, 2008 4:36 am
So you don't peel the garlic and the peppers? How do you eat them, then? Do you peel them before eating?
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Posted: Tue Nov 18, 2008 2:26 pm
I think it's more just for the flavor that they give off into the oil rather then eating them with it.
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Posted: Thu Nov 20, 2008 10:38 am
You may of course eat them afterwards, but rather promptly and certainly peeled. 4laugh
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Posted: Fri Jan 16, 2009 7:33 am
Ooohh, I love spicy. I am curious, what sorts of things would you recommend using the oil for?
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Posted: Thu Jan 22, 2009 3:56 am
 
For dipping bread in. Yum ^^
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Posted: Sun Mar 29, 2009 1:30 am
And for seasoning of almost every dish you'd like. 4laugh
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