Homemade Oils and Vinegars

Red Pepper Oil

Ingredients:

1-3/4 cups canola oil
1/4 cup extra-virgin olive oil
3 cups peppers, diced
1/4 tsp. sea salt

Preparation:

Add oils to a pot and heat. Add peppers and blanch quickly in the oil, which will seal in their flavor. Drain the peppers and place in a blender, reserving the oil.

Add a pinch of salt and begin to puree. Slowly add the oil to the blender while it is running. Blend until smooth. Decant into an attractive bottle.

Use the oil in salad dressings, or mix with a little lemon or lime juice and baste on baking chicken. Herbs such as basil, can be added to the mixture just before storing. The oil can be stored in the refrigerator or left sitting on the counter.

* Note: The mixture can be strained before pouring into a bottle, but the color will not be as intense.

Ingredients:

1/4 cup sun-dried tomatoes
garlic cloves
fresh basil and rosemary
rice-wine vinegar

Preparation:

Poke the tomatoes, garlic and fresh herbs into an attractive bottle. Pour the vinegar into the bottle until it is full.

You can use at room temperature, or you can heat it first. Cold vinegar needs four to six weeks for the flavor to develop, while warm vinegar needs only two to three weeks.

Sealing the Bottle

Steps:

1. Heat a small amount of crafting wax in a double boiler.

2. Seal the bottle with a cork and dip the end of the bottle into the hot wax.

3. After it cools, cut away excess wax from the edge.

4. Add a gift card that identifies the ingredients and includes serving suggestions, if desired.