Thai Fire Oil
A spicy infused olive oil with Thai chili peppers, lemongrass, and crushed red pepper.
Ingredients
Directions
- 1
Submerge a mason jar in a pot full of water and bring to a boil. Meanwhile, heat the olive oil to 350°F.
- 2
Cut and discard the tops, ends, and outer layer of each lemongrass stalk. Then, slice each stalk diagonally into 2-3 inch strips with long diagonal cuts.
- 3
Carefully remove the mason jar from the water with tongs (WARNING! The jar and water will be extremely hot and will burn if touched). Ensure no water is left in the jar, then add the crushed red pepper, Thai chilies, and sliced lemongrass. Allow to completely cool and infuse for at least 2-3 hours.
- 4
Once cooled, strain the oil and serve.
Notes
Once filtered, the olive oil will last about one month. No refrigeration is needed unless keeping the ingredients in the oil.
