Best Habanero Oil Recipes

Habanero Oil image

Provided by Robert Priddy

Time 8h5m

Number Of Ingredients 3

3 to 4 medium habaneros
2 clove garlic -- broke apart and peeled
1/2 gal olive oil

Steps:

1. Remove the stems and cut slits down the sides of the Habaneros. Place them in the bottom of the crock pot.
2. Break apart the garlic and peel it. Then place them in the bottom of the crock pot.
3. Pour a half gallon of olive oil over top the peppers and garlic. Cook on low heat for 6 to 8 hours.
4. After cooked, remove the peppers, garlic, and discard them.
5. After the oil is cooled down funnel the oil back in your jug.

Quinoa Salad with Grilled Zucchini and Habanero Oil image

Provided by Marc Murphy

Time 30m

Yield 10 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups quinoa, rinsed
3 large zucchini, sliced 1/2 inch thick
3 large red onions, sliced 3/4 inch thick
1/4 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
1 bunch fresh basil (about 1 1/2 cups leaves)
1/2 cup fresh lemon juice (from about 3 lemons)
1/4 cup habanero oil (or other chile oil)

Steps:

Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.
Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl.
Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving.