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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The mild heat of this oil contrasts nicely with the sweet grapes in our flatbread. Ingredients:
1/2 cup olive oil |
1 pepperoncini pepper, halved lengthwise |
1 whole dried hot red chile, crushed |
2 whole black peppercorns |
Directions:
1. Combine all of the ingredients in a small, heavy saucepan. Cook mixture over medium-low heat until the thermometer registers 180°. Reduce heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). Cool mixture to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.
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