All Photos © Christine Elise McCarthy 2015
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This is very easy & makes a spicy oil you can cook Asian & other spicy foods in – or just leave it on the counter looking pretty.
Thai Bird’s Eye Chili Oil
A large quantity of Thai Bird’s Eye Chilies (enough to tightly pack whatever jar you use)
Pick over the chilies & throw away any that are spotted or spoiled in any way. Throw away twigs & leaves. Shove them into a jar & fill with oil. I then poked a knife into the center to split the ones I could not see & allow some heat to leak out. Close the jar & let it sit for several days.
UPDATE – After about a week or two – I drained the oil into a clean bottle & threw the chilies away. The oil is infused & spicy – but those peppers were fading.