Caribbean Pepper Infused Oil
Unlock the vibrant flavors of the tropics with this homemade Caribbean Pepper Infused Oil, a versatile and fiery addition to your kitchen repertoire. This aromatic blend of extra virgin olive oil is infused with the bold heat of Scotch bonnet peppers, the earthy warmth of allspice berries, fragrant fresh thyme, and the savory depth of garlic. Perfectly balanced with a hint of salt and a touch of bay leaf, this oil brings a burst of Caribbean flair to any dish—drizzle it over grilled meats, roasted vegetables, or even use it as a spicy base for marinades and dressings. Quick and easy to make in just 25 minutes, this infused oil is a flavorful pantry staple that promises to elevate your cooking while adding a touch of gourmet decadence.
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Recipe Information
Ingredients
- 2 cups Extra virgin olive oil
- 2 whole Scotch bonnet peppers
- 3 whole Garlic cloves
- 4 sprigs Fresh thyme sprigs
- 1 whole Bay leaf
- 5 whole Allspice berries
- 0.25 teaspoon Salt
Instructions
Begin by thoroughly washing and drying the Scotch bonnet peppers and fresh thyme sprigs. Ensure that all moisture is removed to prevent spoilage in the oil.
Using gloves, carefully slice the Scotch bonnet peppers in half and remove seeds if desired for reduced heat. Set aside.
Peel the garlic cloves and gently crush them with the flat side of a knife to release their oils.
In a small saucepan over low heat, pour in the extra virgin olive oil.
Add the Scotch bonnet peppers, garlic cloves, thyme sprigs, bay leaf, allspice berries, and salt to the saucepan.
Allow the oil to warm gently on low heat for 10–15 minutes, ensuring it does not reach a simmer or smoke. The goal is to infuse the oil with aromatic flavors without cooking the ingredients.
Once the oil is infused and fragrant, remove the saucepan from the heat and let it cool to room temperature.
Using a fine-mesh sieve or cheesecloth, strain the oil into a clean, sterilized glass jar or bottle. Discard the solids.
Seal the jar tightly and store the oil in a cool, dark place for up to 1 month. For optimal freshness, refrigerate the oil if not using within 1 week.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.6 g | 575% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
