Making Hot Pepper Oil

I love the flavor of so many different hot peppers, but taming the heat can be really challenging. Just a couple of seeds, or even a rogue piece of pepper, can ruin a dish (and your eyes, hands, and mouth!).

Infusing oils with the aromatics of peppers allows us to use heat in more controllable amounts. I like to add a couple of drops to stews, soups, and vegetable mixes, to impart just the heat I want in each recipe. Infused oils are a smart way to stretch an ingredient’s season and preserve flavor.

In a very small bowl, combine 2 seeded and halved hot peppers, such as habaneros, 1 seeded and thinly sliced hot pepper like serrano, 1 thinly sliced clove garlic, 1 thin slice fresh ginger, 1 teaspoon mustard seeds, a pinch of fennel seeds, 1 bay leaf, a few slivers of lemon peel, and ½ cup warm olive oil. Let the mixture infuse in a warm place for about 2 hours, then cover and refrigerate. The oil will keep for a few weeks. Makes about ½ cup.