Ingredients :
- 1 cup of fresh Carolina Reaper peppers, seeded and finely diced
- 1/2 cup of dried Carolina Reaper peppers, roughly chopped
- 2 cups of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
Get to work :
In a large saucepan, heat the vegetable oil over medium-high heat.
Once the oil is hot, add the minced garlic and cook for 1-2 minutes until fragrant.
Add the diced fresh peppers, chopped dried peppers, and salt to the pan. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes.
Remove the pan from the heat and let the chili oil cool for a few minutes.
Carefully strain the chili oil through a fine-mesh sieve or cheesecloth into a sterilized bottle or jar.
Let the chili oil cool completely before sealing the container and storing in the refrigerator.
Note: The Carolina Reaper pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste. The chili oil will keep in the fridge for a month or more
You can use the chili oil to add heat to soups, stir-fry, pasta, or even use it as a dipping sauce.