Homemade hot pepper oil, or olio di peperoncino as it is called in Italy, is so easy to make and there are so many uses for it. You need this condiment in your pantry.
Do you remember Mr. T? I can still here his famous saying, “I pity the fool …..” I would like to finish that statement with my own words, “I pity the fool who breaks up red chili peppers with their fingers.” Ask me how I know! If you want to know how I know this – just ask me in the comments section and I will tell you!
Gardening is one of the things I do to relax. I have 5 flower beds and I always have a vegetable garden during the summer every year. Some years it is bigger than others.
We always have tomatoes, jalapeños, and cilantro in our vegetable garden. I like to say I grow a Pico De Gallo garden.
This year, Big got involved in picking what would go in the garden. She was grabbing different types of pepper plants and putting them in our shopping cart. I think she went a little crazy.
I kept asking her, “what are we going to do with all of those peppers?” I think she was in a zone and didn’t hear me because she just kept grabbing pepper plants.
Personally, I was hoping the bunnies would nibble away at a few of the peppers. Now, don’t get me wrong, I love jalapeños and have been known to eat them with pretty much anything on my plate (I think I get that from living in the Southwest for so long), but I really didn’t know what to do with the overabundance of peppers that I knew we would get.
After some thought, I decided to make my own hot pepper oil instead of purchasing it at the grocery store. It is so easy to make and only requires a few minutes to make it.
Here is how to make homemade hot pepper oil:
- 2 cups Extra virgin olive oil
- 1/4 cup crushed dry chili (use any chili you like)
- 1/4 whole dry chili (use any chili you like)
- Pour the oil in a container that has a lid. Place the crushed peppers and the whole peppers in the oil. Place the lid on the container and place it in a dark cool place for a couple of weeks.
- The oil will stay good for months.
This homemade hot pepper oil can be used in so many ways. Drizzle it on pizza and pasta. I enjoy using it when I make a stir fry. When we have an Italian dish, we always have this oil on a plate for dipping a wonderful, fresh hunk of bread in it.
Take a few minutes to see what my friends at Sunday Supper have been creating with their harvest.
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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