Pepper Infused Oil or Vinegar

Use these condiments to jazz up all your recipes, try infused vinegars for a flavorful tart splash in any dish. Use the oil instead of added spices & pepper.

Recipe is the same for oil or vinegar.


  • 6 hot red chili peppers
  • 8 oz. oil, try olive, peanut or veggie
  • 1-2 small dark glass bottles with corks
  • Optional other herbs to add: Whole garlic cloves Coriander or mustard seed, barely crushed Sprigs of fresh tarragon or thyme


  1. Heat oil or vinegar on med heat to just below boiling.
  2. Cut slits in 2 peppers, but leave intact. Seed & chop rest of peppers.
  3. Place all peppers & any other herb or spice into saucepan. Infuse till cool
  4. Strain oil or vinegar, saving whole peppers with slits.
  5. Pour into sterilized bottles.
  6. Add 2 peppers with slits and fresh sprig of herb used or fresh spice seeds used.
  7. Cork & set for 2 weeks for flavors to blend before use.
  8. Oil will keep on shelf for about a month, vinegar will last a year.

Serves: 10-12

Credit: Camille Van Sant