Looks very tasty Kevin.

Being oil based, I assume you keep it in the fridge. How long does it keep?

Bill

Looks delicious! And reusing the oil bottles is a great idea.

Even in the fridge my hot oil does not keep more than a few days unless I add some vinegar to it.

How long does your recipe last in your experience?

Thanks - Rick

Im not sure if you guys are using fresh peppers in your oil?But with DRIED ingredients, my oil lasts at shelf temp for awhile, I usually use it within a month or two and I have used this recipe for years and have never had any ill effects.but to be sure maybe you should ask in the canning forum,I am definetly not an expert and wouldn't want anyone to get a bad result.
Kevin

Hey Kevin,

Thanks for sharing your method of making hot oil. I'm going to try it your way next time. I think using dried peppers, and heating the oil the way you do is the key to success.

I have always just used the oil at room temp. and my batches turn stale after a week. Usually I just make a batch to use that day or the next anyway, but it would be nice to have some hot oil on hand for longer than that.

Rick

Hey Kevin,

Good to hear you use it up sooner than later. I figured shelf life of 2 or 3 weeks in a refrigerator.

I definitely think refrigerator storage would be safest, regardless of fresh or dried peppers. Peppers are a low acid food. Oil is also low acid and due to low oxygen content, it is a perfect breeding ground for botulism. Yes rare but it does happen. Even refrigerated IÂd figure two or three weeks. Good to hear youÂve had no ill effects after a month or two.

I know I have come across as a bit of a safety freak in a few other recent posts on preserving pepper products, but thanks to the good folks over on the Harvest Forum and my own research IÂve learned enough to err on the side of caution (just my nature I guess). If I was the only one consuming the stuff IÂd probably be a little more lax.

Anyhow, for those interested IÂm including an excerpt from a Harvest Forum discussion on safe storage issues. The following was submitted by Linda Lou (whoÂs certified in food preservation practices). I copied it a while back for future reference.

Several conditions must be present for the germination and growth of Clostridium botulinum spores. Acid level is a primary factor. Acidity is measured on a pH scale of 0 to 14, with 7 considered neutral, 0 to 7 acidic and 7 to 14 alkaline. A pH near 7 or neutral favors the growth of Clostridium botulinum, while growth is inhibited at a pH of 4.6 or lower. The pH of a food also has an influence on the amount of heat necessary to kill the spores of Clostridium botulinum. The higher the pH (lower the acid level), the greater the amount of heat needed to kill the spores.

A second important factor affecting the growth and toxin production of Clostridium botulinum is temperature. Proteolytic types grow between temperatures of 55 and 122 degrees F, with most rapid growth occurring at 95 degrees F. Nonproteolytic types grow between 38 and 113 degrees F, with an optimum for growth and toxin production at about 86 degrees F. For these types, refrigeration above 38 degrees F may not be a complete safeguard against botulism.

As storage temperatures increase, the time required for toxin formation is significantly shortened.

For everyone to take or leave.

Peace,

Bill

Hey Bill,

Still at it I see. Have you ever visited a Chinese restaurant? Most of them don't make their own hot oil, they import in from China in 1/2 gal. or larger containers. I will admit they do refrigerate the jars until they are used up though.

Best regards - Rick

Guys, is this for eating or medicinal purposes??

Thanks

Ravi

Ravi asked: "Guys, is this for eating or medicinal purposes??"

If it were me, it would be strictly ornamental.

jmo

Rick

Ravi,

The process that I have read so far indicates that we, South Indian and especially Telugu and an Avakkai fanatic like me use this "oil" almost thrice or so per week with our food.
I love my plain rice with Avakkai oil which is as you know very powerful and highly aromatic.

Now I have developed another kind of oil using Naga and Mustard oil combination (in my pickle).
It has a deadly taste with plain rice.

NJA

Hi again Kevin.

I hope I didnÂt make you nervous with my previous post. I never really asked you how you used your oil. I assumed salad dressing, garnishing type uses. Upon reflecting on the info I posted, it got me thinking that the oil should have a longer refrigerator life if it was used for cooking (high heat would kill off any nasties). I double checked my thoughts with the folks over on the Harvest Forum. Two of the most knowledgeable folks there responded.

Turns out youÂre following a good process there Kevin. Using dried peppers and heating the oil to a high temp. The safe recommendation is to heat in an oven for an hour to eliminate any moisture that may still be in the dry peppers. I guess the only thing the experts would suggest you leave out are the 3 peppers per bottle for aesthetic purposes (they do look purdy though).

Now I guess the bad news for folks who make hot pepper oil without heating it is that it would only have an "officially" safe shelf life of 2 or 3 days.

Anyhow, I just wanted to post a follow up in case I confused or scared anyone. I put a link to my Harvest Forum post below. In it, Carol provides great info and a link to flavoured oil directions and recipes.

LOL @ rick_in_va. Yes Rick, IÂm still at it my friend. Actually yes, IÂve been to a number of Chinese restaurants. If theyÂre any indication of the norm, I suspect they donÂt have to worry about storing their open half gallon jugs of oil they seem to go through it pretty fast ;-))

Ravi, you should know by now IÂve got to give KevinÂs killer oil a try (even though my last encounter with a Bhut near killed me). I guess I have a personality falt ;o)

Bill

Here is a link that might be useful: My Harvest Forum post