Different types of chiles can be infused in oil or butter for a makeshift seasoning for grilled corn, pasta, or bread. Here are 3 infusions: butter with jalapeno, olive oil with smoked paprika and ancho chile peppers.
Infuse Time (minimum)30mins
Course: Side Dish
Keyword: chile, chili oil, compound butter, infusion, jalapeno, oil
Author: Chef Sara Furcini
1/2cupoilsuch as olive oil, butter, or any neutral oil
1tbspsmoked paprika1/2 jalapeno, or deseeded (chopped) ancho chile pepper
Combine the fat, garlic (if using), and chile. Warm the oil for up to 1 minute to encourage the oils from releasing. Infuse for 30 minutes or up to 1 day. Strain the oil and refrigerate or freeze. Use as a finishing oil to add a little color and flavor.
Chili Oil Variations:fresh peppers (Thai bird, roasted bell peppers, Serrano)dried peppers (Korean red chile flakes, red pepper flakes, New Mexico chiles, chiles de arbol, pimenton, chipotle)