Tiger Salad
Twice Baked Potato Nests

Screaming Green Jalapeño Oil

Remember my Screaming Green Jalapeño Sauce? Well, I just can't seem to leave well enough alone. Once in a while I like to fiddle with a recipe, to see if I can improve on it or not; sometimes it works, sometimes it doesn't. Well, this time my fiddling didn't exactly work out, but all was not lost.  


The sauce didn't emulsify and I was left with half a jar of jalapeno "bits" sitting under a thick layer of green oil. Not wanting to throw the baby out with the bathwater, I set it aside in the fridge for a while. 



Then I got to thinking, dang, that should be some great flavored oil. I tasted the oil, yup, nice and spicy and wonderful. I strained the "concoction" through a strainer, but in order to keep all the little bits of jalapeño out of the oil, I ended up doing a final strain through cheesecloth. 



Is that beautiful or what. 



Oh, all the wonderful things I can do with this. 


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Screaming Green Jalapeño Oil


12 jalapeno peppers; seeded, stemed and diced
6 cloves garlic; peeled, chopped
4 tablespoons rice vinegar
2 cups olive, grapeseed or sunflower oil

In a medium saucepan, saute the peppers and garlic in a little oil.
Add the rest of the oil and simmer for a few more minutes. Turn off the
heat and let the oil cool completely in the pan.
Once cool, strain, place into a container and refrigerate.

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And that's that