Since the database appears to be fixed, once more unto the breach.
Emboldened by my success in making garlic oil by bringing one liter of olive oil and 40 cloves of garlic just to a simmer, letting it cool overnight, and filtering it, I’ve decided to branch out.
I have a pound of fresh red serrano peppers. Instinctively I thought to just cut off the stems, throw a bunch of whole peppers, skin, seeds, and all into the oil and treat it just like the garlic. Then I figured someone here must have made infusions before and would know better. Should I cut up the peppers first? Do I need to take the seeds out? God help me, do I need to peel all of these serranos before I boil them in oil?
If you do peel serranos, gloves are in order, especially if you are a contact lens wearer. Trust me on this.
I’m not worried about the strength, if I go overboard on the chiles I can always dilute to suit, but I don’t want it to be bitter because I didn’t do it properly.