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!
