| Author | Message | ||
     E Citizen Username: Scubadiver Post Number: 91 Registered: 8-2004 |
I've taken some hot Thai (home grown) peppers, cut them in half and put them in our olive oil dispenser. After about a month I noticed a sort of white translucent fuzz around the peppers (which have always been submerged in the oil). Is this normal, or is it some mold? I've tasted it with some bread and it tastes fine. I just want to know if I should throw it out or not. Thanks | ||
| Dave Supporter Username: Dave  Post Number: 10689 Registered: 4-1997  |
Peppers in oil can be safely stored for up to two days. Long term storage of peppers in oil increases the risk of bacteria growth and foodborne illness. For long term storage of roasted peppers freeze in freezer bags. Add oil and the remaining ingredients upon thawing. http://www.urbanext.uiuc.edu/veggies/peppers1.html For longer term storage, you need to pickle them or use dried peppers. | ||
| Dego Diva Citizen Username: Fmingione Post Number: 850 Registered: 12-2003 |
Yes, E, I'm sorry to say that if the pepper was fresh, then it's most likely mold. It's best to dry the peppers first, then submerge them in oil - this works quite well. I made a batch over a year ago and am still using the oil. | ||
| dan Citizen Username: Dricher Post Number: 11 Registered: 3-2004 |
You can also dry the peppers then heat them in oil over low heat for awhile. | ||
| E Citizen Username: Scubadiver Post Number: 93 Registered: 8-2004 |
Dave, Dego Diva and dan-Thanks for the advice Yes the peppers were right from the garden. I guess I'll have to make a new batch with dried peppers. Hopefully it packs the same kick. | ||
| blackcat Citizen Username: Blackcat Post Number: 762 Registered: 6-2001 |
I've roasted jalapenos and put them in Olive Oil. I keep it in the frig. Lasts for quite some time. We used to do this where I worled and no one died;) | ||
| Alleygater Citizen Username: Alleygater Post Number: 2606 Registered: 10-2004 |
Dan's method is the method I used. I took the peppers from the garden. Cut them open, threw away the seeds (but left the white ribs which is where all the capseicin lives), and laid them in the oven at a VERY low heat for a very very long time to dry them out. Then I put the dried peppers and oil in a pot and boiled it for a pretty long time. I actually put dried rosemary in with the peppers too. Since I used a mix or jalapenos and thai peppers, the oil is VERY VERY hot. When I cook with it, I usually need to mix merely a few drops in with other normal oil and it still adds a good deal of heat to the mix. But the rosemary adds a really nice fragrance too so the oil is very flavorful. Because I use the stuff so sparingly, I've had my batch for over 3 years. I just used it the other day, and it's still good. If you use fresh peppers instead of dried peppers, the oil will go rancid -- and as Alton Brown would say, and that's not good eats. |
