Chili Infused Oil
This is hands down my favorite way to season a cast iron skillet. Not only does your skillet come out slicker than *insert favorite southern colloquialism here, I’ll keep it PG and say: snot on a doorknob, but you also get a delicious oil that can be used so many different ways.
You can simply use it as cooking oil to add a bit more flavor to a dish that shares a similar flavor profile. You can use as a salad dressing, or take your bone broth to the next level by adding in a spoonful. No matter how you use it I’m sure you’ll be pleased, this process is super simple and absolutely worth it.
One of my favorite Michael Pollan quotes goes like this, “Nutrition science is where surgery was in about 1650, you know, really interesting and promising, but would you want to have them operate on you yet? I don’t think so.”
What’s interesting about this is no matter who you talk to, what diet they are on, or health issues they have… everyone agrees olive oil is one of the healthiest foods on the planet. In the world of nutrition science, where there are so many differing opinions and contradictory studies, the fact that we all (for the most part) agree on the healthfulness of olive oil is extraordinary. The nutritional benefits are seemingly endless and can help fight or reduce the risk of cancer, heart disease, oxidative stress, and even prevent strokes among so many more positive effects.
This recipe idea came from the Hartwood Cookbook, the restaurant is located in Tulum, Mexico; which is where Lauren and I honeymooned. The food there was absolutely amazing and when they released a cookbook a few years back, we bought it immediately.
The infused oils were a few of our favorite recipes out of the book along with an agave glazed pork belly and a chocolate habanero cake with avocado buttercream (it was made in a cast iron skillet too). I’d love to try and make it keto and if I ever do, you guy’s will get the recipe as soon as I’m done eating it.
Check out these other resources to read more about olive oil and it’s endless nutritional benefits:
CHILI INFUSED OIL
This Chili Infused Oil is a great way to season a cast iron skillet and get a delicious cooking oil out of it at the same time.
Yields about 3-4 cups of oil
- 1 onion, quartered
- Handful of chile's, any will work
- 4 cloves garlic
- Herbs, I used thyme
- Enough olive oil to cover
- Preheat the oven to 350° F. Place the vegetables, herbs, and chiles in a cast iron skillet and cover with oil. Cover tightly with foil.
- Carefully place in the oven and cook 90 minutes. Allow to cool completely before straining and transferring to a jar. Store in the refrigerator up to 2 weeks or the freezer for much longer.