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Piri Piri Oil

Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book." Also Try: Oregano-Garlic Green Chile Vinegar

  • Yield: Makes 3 cups

Source: The Martha Stewart Show, January 2011


  • 3 cups extra-virgin olive oil
  • 2 habanero chiles, halved lengthwise
  • 1 teaspoon lemon zest
  • 2 dried bay leaves


  1. Place all ingredients in a clean jar and close tightly. Transfer to refrigerator and let stand at least 2 weeks, until desired level of heat is reached, stirring every 2 to 3 days. Remove chiles and keep refrigerated until ready to use.

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