Jalapeno Olive Oil

This Easy Jalapeno Olive Oil recipe yields a perfect blend of flavors of olive oil & jalapenos, packed with a punch + makes any food better.

Course Condiment

Cuisine American, Mexican

Prep Time 25

Cook Time 5

Soaking Time 1

Total Time 1 30

Servings Servings

Calories 98kcal

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!

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.