This Jalapeno Olive Oil is the perfect blend of rich olive oil with a hint of luscious jalapeno flavors. It's packed with a punch and can make almost any food better. Plus, it's quick and easy to make, like a breeze!
How does this taste? This Jalapeno olive oil has the subtle heat from the peppers, infused with the natural taste of the olives.
Why You'll Love This Recipe
- Versatility in a Bottle:Use this jalapeno olive oil as a marinade for your steaks, toss it in a salad, dunk some crusty bread, or give your grilled veggies a charred goodness.
- Effortless Preparation: With just a few simple steps and two basic ingredients, you can quickly prepare something that tastes amazing.
- Gifting from the Heart: Want to give a different and delicious edible gift? Make this jalapeño olive oil! Transfer it to a fancy bottle and add a name tag, and you'll have a delectable homemade gift.
The Ingredients
How To Make Jalapeno Olive Oil?
Preparing the Jalapeños: To start, rinse the jalapeños under a stream of water. Then, pat them dry with a paper towel to absorb any excess moisture. Finally, cut the jalapeños into thin slices or your desired shape.
Prepare the Citric Acid Solution: Add one tablespoon of citric acid and two cups of water to a medium-sized glass mixing bowl. Mix it well until the citric acid completely dissolves. It is one of the essential steps for making infused oil safely(For detailed info, refer to Penn State's guidelines;or Oklahoma State University's instructions). Also, this solution helps the jalapeños to stay fresh and taste tangy.
Acidify the Jalapeños: First, cut the jalapeno into slices. Remove the seeds and pith for milder flavors and a more pleasant taste. Then, the slices are transferred into a citric acid solution, ensuring that all pieces are fully submerged.
Allow it to soak. Allow the jalapeños to soak in the citric acid solution for approximately 24 hours.
Drain the Jalapeños: After waiting 24 hours, carefully remove the jalapeños using a fine-mesh strainer. Using a paper towel, gently remove any excess moisture and liquid.
Infusing the Olive Oil: Place a small saucepan over low heat. And add olive oil and the processed jalapeño slices. Let the jalapeno flavors infuse with the olive oil in the simmering heat for about 5 minutes at 145°F. And make sure the oil doesn't start to smoke; if it does, remove the saucepan from the heat immediately.
Resting time: Allow the jalapeno olive oil to sleep until it reaches room temperature.
Straining and transferring: Using a fine-mesh sieve or cheesecloth over a clean, dry container, strain the olive oil with jalapenos. You can reuse the strained jalapenos, toss them in the salad, or use topping for sandwiches.
What To Serve With?
- Grilled Chicken Salad: Arrange cooked chicken on a plate with fresh lettuce, cherry tomatoes, cucumber slices, and onions. To give the salad a spice kick, drizzle with jalapeno olive oil. Enjoy it with crusty bread on the side.
- Spicy Avocado Toast: Drizzle the jalapeno-infused Olive Oil over the avocado, adding a spicy zing to your breakfast or snack.
- Southwest Quesadillas: Layer shredded cheese, sliced bell peppers, and black beans on a tortilla. Fold it in half and grill. Cut into wedges, drizzle with the Jalapeno Olive Oil, and serve with salsa or guacamole.
- Spicy Pasta Aglio e Olio: Toss the cooked pasta with this spicy olive oil, minced garlic, red pepper flakes, and Parmesan cheese. Serve with a side of garlic bread(also this jalapeno garlic bread).
Variations
- Hot and Spicy: To add an extra kick to this jalapeno olive oil, increase the amount of jalapenos to 3-4 and leave the seeds in. The seeds contain the most heat, so keeping them will make the oil spicier. This variation is perfect for those who love a fiery heat and want their dishes to have an extra zing.
- Mild and Aromatic: For a softer version, use only two jalapenos and remove the seeds before slicing. Removing the seeds reduces heat, creating a gentler and more approachable flavor. This variation is excellent for those who want to enjoy the taste of jalapenos without the intense spiciness.
- Infused Garlic: Add minced garlic and the sliced jalapenos to the saucepan for a savory twist. The garlic adds a rich and aromatic taste to the oil, complementing the heat of the jalapenos. This jalapeno olive oil variation is ideal for garlic lovers who enjoy spicy and savory flavors.
Frequently Asked Questions
Citric acid helps preserve the quality and shelf life of olive oil. It also adds a tangy flavor that enhances the overall taste.
Maintaining the oil temperature at 140°F (60°C) is essential to quickly infuse the jalapeño flavor without damaging the oil's taste. Going over this temperature can result in a loss of flavor.
Straining the oil is necessary to remove any tiny pieces of jalapeños that may affect the texture or spoil the oil. Using a fine-mesh sieve or cheesecloth ensures a smooth and clean final product.
📖 Recipe
Jalapeno Olive Oil
Ingredients
- 1 cup extra virgin olive oil good quality
- 2 jalapeños fresh
- 1 tablespoon citric acid
- 2 cups water
Instructions
- In a glass bowl, dissolve 1 tablespoon citric acid in 2 cups water.
- Wash, dry, and thinly slice the jalapenos(for less heat, remove seeds and ribs).
- Submerge slices in the citric acid solution. Let soak 24 hours.
- Then strain jalapeños and pat completely dry with paper towels, set aside.
- In a small saucepan, add olive oil and jalapeno slices.
- Heat it in low heat at 145°F(you'll see tiny bubbles forming around the jalapeno slices, but it should never sizzle or smoke) for about 5 minutes.
- Remove from heat, let oil cool to room temperature.
- Strain through cheesecloth or a fine-mesh sieve into a clean glass jar.
- Transfer to a sealed glass bottle. Use as a drizzle, dip, or marinade!
Notes
- Customize the heat: Remove seeds and ribs for a milder flavor, or keep them in (and even add extra peppers) for a spicier kick.
- Substitutions: Add garlic to the infusion for a savory twist, or use fewer jalapeños for a softer, more aromatic oil.
- Storage: Always refrigerate the infused oil in a dark, airtight container and use it within 2 weeks for optimal safety and flavor.
- Safety tip: Soaking the jalapeno slices in a citric acid solution for 24 hours helps to keep the jalapeno oil safe and fresh.
- Reuse & Serving: Strained jalapeños can be reused in salads, sandwiches, or toppings, while the oil shines as a drizzle, dip, or marinade.
Erik says
Ooh this flavor was amazing! Definitely been enjoying this more and more.
Paula says
Love this olive oil with that special little kick to it. Tasted great!