Hot oil with chili peppers
4 servings
15 minutes
Spicy chili oil is a refined addition to dishes that brings zest and richness of flavor. Originating from European cuisine, it is inspired by the tradition of combining butter with spices. Chili ancho, known for its deep, slightly smoky flavor, is turned into a fine powder that is carefully mixed with delicate butter to create a creamy texture with warming heat. This oil is perfect for melting over steak, adding to pasta, or spreading on fresh bread. Its rich flavor unfolds gradually, leaving a pleasant burn and depth of spices. Conveniently stored chilled to maintain freshness and aroma. An essential ingredient for those who appreciate the balance of creamy softness and fiery spice.
1
Remove seeds from the pepper, place it in a mortar, and grind it to a powder (you can also do this in a coffee grinder) — you should get about 2 teaspoons of powder.
- Dried Ancho Chili Peppers: 1 piece
2
In a bowl, mix softened butter and chili powder until smooth.
- Dried Ancho Chili Peppers: 1 piece
- Butter: 500 g
3
Place the butter on 2 sheets of parchment in the shape of sausages and wrap tightly. Send to the fridge to harden, then cut into pieces.