Smoked Cherry Chili Peppers Oil Recipe
Smoked cherry chili peppers take centre stage in this recipe. Elevated by the infusion of high-quality olive oil and the distinctive flavour profile of Cluck & Squeal Himalayan Seasoning. The peppers, touched by the smoke, impart a rich, complex flavour profile that is distinct and memorable. This fusion of earthy smokiness, fruity olive oil, and the Cluck & Squeal Signature Himalayan Seasoned Salt results in experience that is both bold and refined.
Recipe by Marc Cardinali. From Cluck & Squeal.
Prep: 15 min
Cook: 4 hr 30 min
Serves: 1 jar (8 oz)
Cook temp: 225–250°F / 105–120°C
Method: Smoker or oven, then dehydrator
Ingredients
- About ½ lb cherry chili peppers (or other small peppers), stems trimmed short, halved lengthwise through the stem
- 5–7 oz mild extra virgin olive oil
- 1 tsp Cluck & Squeal Seasoned Salt
- ½ clove fresh garlic, halved lengthwise
Directions
1. Smoke the Peppers
Set your smoker or oven to 225–250°F / 105–120°C with a light aromatic wood like oak or sugar maple (or skip the smoke). Place the halved peppers seed side down on a mesh rack along with the halved garlic clove.
Smoke for 1–2 hours, until the peppers slightly shrink or start to wrinkle. Pellet grills usually take longer.
2. Slice the Garlic
Slice the smoked garlic into as many thin slices as you can.
3. Partially Dehydrate
Dehydrate the peppers in a dehydrator or your oven's dehydrate setting at 125°F / 52°C for 2–4 hours, until about 75% dried. Don't dry them completely.
4. Season the Oil
Fill an 8 oz glass jar halfway with olive oil, add 1 tsp Cluck & Squeal Seasoned Salt, seal tightly and shake well to help the salt dissolve.
5. Layer the Jar
Place a couple of garlic slices in the bottom of the jar, then fill it with the peppers, layering in the remaining garlic as you go. Don't overcrowd the jar.
Important: top up with oil so the peppers are covered by about ¼ inch. An elastic around the jar makes it easy to mark the oil level.
6. Keep It in the Fridge
Seal the jar and keep it in the fridge at all times. Turn it upside down now and then so the oil and seasoning spread through the jar. Use within one week.
Food safety: homemade garlic and peppers in oil can develop botulism if stored at room temperature or kept too long, and it won't look, smell or taste any different.
Tips & variations
Keep it cold. Store the jar in the fridge at all times and use it within a week, following Health Canada's guidance for homemade garlic-in-oil.
Use it everywhere. Spoon the peppers and oil over pizza or pasta. Try them in our Pappardelle Bolognese.
More recipe notes
Smoky, fruity and bold.
Smoked cherry chili peppers take centre stage, preserved in high-quality olive oil with Cluck & Squeal Seasoned Salt. The smoke brings a rich, complex flavour, and the olive oil adds a lush texture and a fruity undertone that complements the sweetness of the peppers.
