DIY Network

Food Preparation Learn how to make Spanish snacks. From "Weekend Entertaining" episode WKE-401

(Continued from page 3)

Red Pepper and Garlic Infused Oil

1 cup grape seed oil
1 whole bulb of garlic
1 medium red bell pepper

Equipment:

food dehydrator
min-processor or blender
bottle funnel
cheese cloth

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1. Loosen all of the garlic cloves, and then peel each one.

2. Slice the garlic cloves thin.

3. Place the slices in the dehydrator.

4. Remove the core, seeds and stem from the red bell pepper.

5. Dice into approximately 3/4 inch pieces.

6. Dry the pieces in the dehydrator.

7. Reserve a few pieces of the garlic and pepper for garnish.

Figure C

8. Use a food processor or blender to separately chop the remaining garlic and pepper into small pieces (figure C). This should make about 1/4 cup of garlic, and 1/4 cup of pepper.

9. In a small saucepan, add the chopped peppers and garlic to the grape seed oil.

10. Bring the mixture to a simmer for about 15 seconds.

11. Remove from the heat and stir for another 45 seconds.

12. Allow the mixture to cool to room temperature, and then put it in a covered container in the refrigerator for five days. Check the mixture after three days to see how it's coming along.

Note: When checking the mixture, only use clean utensils.

13. Place the reserved garlic and pepper into the sterilized bottle or jar.

Figure D

14. Pour oil through four layers of cheesecloth into a bottle or jar (figure D), squeezing the cheesecloth to release all of the oil.

15. Cover immediately, and then refrigerate.

16. Use within two weeks.

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