Pepper infused oil. Makes for a delicious addition to any recipe. The nice part is that this oil can be made in small batches, using almost any type of oil as a base. Try this recipe using EVOO and some Thai Holy Basil as part of the infusion. You won't be disappointed!
2 cups Vegetable Oil
2 tablespoons dried and crushed hot peppers
2 1/2 tablespoons Freshly grated Ginger
2 tablespoons chopped green onions
Add peppercorns to a hot, dry skillet, stirring until toasted, about 2 or 3 minutes. Be sure not to burn. Add the rest of the ingredients and bring to a boil while stirring occasionally. Simmer for 15 minutes. Let stand until cool or overnight. Strain the oil through a sieve or coffee filter and store in a light and airtight container.