Jalapeno Olive Oil

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 olives' natural taste.

Why You'll Love This Jalapeno Olive Oil 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 simple ingredients, you can quickly whip up 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 

• Extra virgin olive oil: This gives body to this recipe, known for its rich flavors and bold, earthy taste, and works well as both a cooking ingredient and a finishing drizzle. For the best results, use a good-quality olive oil.
• Fresh jalapeños: They add a pleasant kick to any dish without overwhelming the palate. 
• When selecting jalapeños, look for firm and glossy ones without any wrinkling or softness.
•  If you prefer a mildly spiced olive oil, remove the jalapeño seeds and ribs before adding them to the oil.
• Be sure to wash your hands after handling jalapeños, as the oils can irritate your skin or eyes if touched. Refer to Jalapeno Hands for more info.
• Citric Acid: Citric acid is essential for acidifying the jalapeños, providing a tangy and slightly sour flavor that balances the spiciness. It also helps preserve the jalapeños and prevents the growth of bacteria. 

How To Make Jalapeno Olive Oil?

Preparing the Jalapeños: To start, cleanse the jalapeños by holding them under a stream of water. Then, pat them down with a paper towel to absorb any extra wetness. 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 seeds and the pith for mild flavors and taste. Then, transfer these slices are transferred into a citric acid solution, and all the pieces must be fully submerged.

Allow it to soak. Allow the jalapeños to soak for approximately 24 hours in the citric acid solution.

Drain the Jalapeños: After waiting 24 hours, carefully remove the jalapeños by using a fine mesh strainer. Using a paper towel, remove moisture and any excess 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, quickly remove the saucepan from the heat. 

Resting time: Allow the jalapeno olive oil to rest until it reaches room temperature.

Straining and transferring: Using a fine-mesh sieve or a cheesecloth over a clean and 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