Sous Vide Hot Chili Oil

Some like it hot. If you’re one of them, this hot chili pepper-infused olive oil is for you. Just a dash of this oil will add heat to salad dressings, and it’s a fantastic garnish for sliced meat or soup. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t clash with the fiery chiles.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 131F / 55C

Ingredients

• 2 habanero peppers, sliced crosswise
• 2 jalapeño peppers, sliced crosswise
• 2 (480 ml) cups mild olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).
2. Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the peppers from the oil and transfer to a glass bottle or jar for storage. (You can keep a slice of pepper in the bottle for presentation.)