I grow lots of chiles and at the end of the season many of them will not have ripened. Is green chile oil as easy as red and are there enzymes that need to be killed off?
2006-06-13 00:51:20 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Heat the oil, put in the chillies for a few seconds, then let it cool and bottle it (or put it in airtight jars).
It will get hotter the longer you leave it...
2006-06-16 06:15:46 · answer #1 · answered by Anonymous · 3⤊ 0⤋
Crush green chillies and mix with pepper and olive oil and a clove of garlic, crushed.
2006-06-14 09:24:12 · answer #2 · answered by ?Master 6 · 0⤊ 0⤋
All enzymes are 'killed - off'
(techically called denatured or the process of denaturation)
by heat processing, ie cooking!
2006-06-13 07:56:13 · answer #3 · answered by tacrj 3 · 0⤊ 0⤋
use green chillis..and mix it with oil
2006-06-13 08:06:33 · answer #4 · answered by gamekeeper592 2 · 0⤊ 0⤋
ask goolge for 'green chili oil'
2006-06-13 07:56:17 · answer #5 · answered by Splishy 7 · 0⤊ 0⤋