So
tx smoker
Robert and I have been discussing his recipe and practices for the garlic and herb infused olive oil and his pepper vinegar recipe here recently and this seemed to me like it would make the perfect Christmas presents. He was gracious enough to send me a couple bottles that he had made and I was hooked.
Last year I gave away home cured/smoked bacon and smoked cheese but this year I wanted to do something a little different. I have a pretty large extended family and buying gifts for 30+ people gets a little pricey if you know what I mean. By the time you give something to your kids teachers, church folk, boss's, extended family, the post man, the garbage man, etc...you are broke!
This is priced sensibly and incredibly easy to make so I encourage anyone who make be looking for a cost efficient last minute gift for friends and family to give it a try! Or hell if you just want an incredibly delicious EVOO and a pepper vinegar that's a good reason too. I am keeping some for myself as well!
His main post and step by step is riding on the carousel so if you want more precise directions check out his post!
www.smokingmeatforums.com
Started out with 1/2 a cup of minced garlic and a cheese cloth ball full of his spice mix from Costco.
Added it into 3 quarts of extra virgin olive oil and got the heat rolling.
Checked the temperature on several different occasions with two different thermometers. As he mentioned you must keep the oil at at least 250 for a minimum of 3 minutes.
While the oil was cooling down I got the peppers ready. I used dried Arbol's in mine and inserted 4-5 in each bottle after I removed all the seeds. Didn't take any pictures of the vinegar in the pot figured everyone had seen that before. Equal parts white distilled vinegar and apple cider vinegar.
Here is the oil after I let it cool down for a couple hours.
Removed the cheesecloth ball of spices.
Here is what I ended up with after I funneled it all into bottles. I used 5oz hot sauce bottles I bought off of amazon.
And the finished product. Heat gunned on the decorative top(first time...screwed a couple up) and had my wife write some labels.
This stuff is so good and easy to make. If anyone is on the fence about trying it out I would highly recommend to try it out! Thanks for looking and thanks to
tx smoker
for all the help and advice!
John
tx smoker
Robert and I have been discussing his recipe and practices for the garlic and herb infused olive oil and his pepper vinegar recipe here recently and this seemed to me like it would make the perfect Christmas presents. He was gracious enough to send me a couple bottles that he had made and I was hooked.Last year I gave away home cured/smoked bacon and smoked cheese but this year I wanted to do something a little different. I have a pretty large extended family and buying gifts for 30+ people gets a little pricey if you know what I mean. By the time you give something to your kids teachers, church folk, boss's, extended family, the post man, the garbage man, etc...you are broke!
This is priced sensibly and incredibly easy to make so I encourage anyone who make be looking for a cost efficient last minute gift for friends and family to give it a try! Or hell if you just want an incredibly delicious EVOO and a pepper vinegar that's a good reason too. I am keeping some for myself as well!
His main post and step by step is riding on the carousel so if you want more precise directions check out his post!
Making Garlic & Herb Infused Olive Oil And Pepper Vinegar: Full Tutorial W/ Lotsa Pics
Couple notes: this is going to be very long and highly detailed. It's not really about canning or preserving so don't know if it should go into that sub-forum. The bottles I'm using are too small to put a pig or cow in so I'm gonna stay away from my two most trusted forums. This seems like a...
www.smokingmeatforums.com
Started out with 1/2 a cup of minced garlic and a cheese cloth ball full of his spice mix from Costco.
Added it into 3 quarts of extra virgin olive oil and got the heat rolling.
Checked the temperature on several different occasions with two different thermometers. As he mentioned you must keep the oil at at least 250 for a minimum of 3 minutes.
While the oil was cooling down I got the peppers ready. I used dried Arbol's in mine and inserted 4-5 in each bottle after I removed all the seeds. Didn't take any pictures of the vinegar in the pot figured everyone had seen that before. Equal parts white distilled vinegar and apple cider vinegar.
Here is the oil after I let it cool down for a couple hours.
Removed the cheesecloth ball of spices.
Here is what I ended up with after I funneled it all into bottles. I used 5oz hot sauce bottles I bought off of amazon.
And the finished product. Heat gunned on the decorative top(first time...screwed a couple up) and had my wife write some labels.
This stuff is so good and easy to make. If anyone is on the fence about trying it out I would highly recommend to try it out! Thanks for looking and thanks to
tx smoker
for all the help and advice! John
