Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.
I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.
Spicy Chili Olive Oil:
- 1 ghost pepper or pepper of choice
- 12 ounces olive oil
- 1 olive oil bottle
Method:
Put the whole pepper in the bottle and cover with olive oil. Let sit for a few days to infuse and it’s ready to use. Careful, the longer the chili sits in the oil the spicier it gets. Yes, chili oil is really that easy!
We’ve been putting it on everything from toast, to soup, to a drizzle on pizza. But we use it as more of a finishing oil, rather than a cooking oil.
This would make a great gift. Just buy a pretty bottle and add a bow! The bottles don’t have to cost a fortune either. I found some pretty, affordable ones here, here, here, and here.
