Spicy Dipping Oil


We recently picked the last of the hot peppers from the Herb Lamb garden, then hung them out to dry for a few weeks. These gems were destined to make the perfect spicy dipping oil!  

Recipe:

  • 2 cups good olive oil (we like Napa Valley Olive Oil Co.)
  • 3 cloves crushed garlic
  • 2 tsp. red pepper flakes
  • 1 tsp sea salt
  • 2 sprigs of fresh thyme
  • 2-3 dried red chilis

Add all ingredients into a Mason jar or similar vessel. Let sit for at least one week before using, as to allow the flavors a chance to intensify and meld together. Serve this alongside a nice crusty Italian Paesano or toasted French Bread loaf — pairs great with our HL Vineyards Cabernet Sauvignon and Two Old Dogs Cabernet Sauvignon, too!

The oil keeps well, in a dark area, for up to four months. Enjoy!

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