Sous Vide Hot Chili Oil
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 10
2 habanero peppers, sliced crosswise
2 jalapeño peppers, sliced crosswise
2 (480 ml) cups mild olive oil
Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).
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.
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.)