Spice things up by infusing your own red chili pepper oil. This delicious oil can be used in so many flavorful dishes. Drizzle it over tomatoes, spread it on toast, add it to some noodles, use it as hot sauce—the possibilities are endless. Get creative with it!

Ingredients

  • 15 - 20 chili peppers, sliced in half
  • 4 cloves garlic, sliced in half
  • 1 cup olive oil

LĒVO Prep

Place chili peppers and garlic cloves in LĒVO Herb Pod and place in the reservoir.

Set LĒVO to Dry at 115°F for 3 hours.

Once complete, make sure to wipe all the moisture from lid and pot before starting moving on.

Next, add olive oil to the reservoir.

Set LĒVO to Infuse at 185°F for 4 hours.

Once complete, dispense into a glass jar.

Note: If all extra moisture is not removed from the LĒVO before infusing, the oil may become cloudy. If this happens, add some good quality coarse kosher salt to the oil. Add 1/4 salt to the amount of oil. I.e. 1 cup of oil would require 1/4 cup of coarse kosher salt.

Recipe by @dlee.day on IG.

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