Powerfully hot, the whole Pili-Pili pepper should be used sparingly.   Albert Ménès presents a designer condiment, more precisely a spicy oil, the infusion of chilli spice gradually coming through the oil.   This is an oil to keep stocked in your pantry and offer guests to sprinkle on their pizzas! 

More about Pili-Pili:

The Pili-Pili pepper originates from the island of Cayenne in French Guiana and is an essential part of the cuisines of Latin and South America. It is picked red when ripe and left to dry in the sun. Its heat comes essentially from the seeds within the fruit. Torrid, acrid and musky at the same time, it will spice up your dishes with its power and warmth. Be sure to use it sparingly or infused in oil! You could always just cook with half a chilli and remove it from the pan before serving, in order to avoid one of your guests eating it. 

• For 75 cl of Spicy Oil

• Difficulty: Easy

• Preparation: 10 mins

• Infusion: 1 month

• Ingredients

• 10g of whole Albert Ménès Pili-Pili Pepper

• 75 cl olive oil

• 2 cloves of garlic

• 2 sprigs of fresh rosemary

Preparation

Wash the rosemary and drain it. Crush two washed but unpeeled garlic cloves. Place the garlic, rosemary and Pili-Pili peppers in a bottle and cover with olive oil.

Allow the mixture to infuse for at least one month before using. Infused like this, the flavours will intensify over time.

Use this condiment to garnish pizzas or season pre-cooked meats. You could also use this spicy oil to sauté squid.

Chef's tip: keep the Pili-Pili peppers once you’ve finished the oil. You can reuse them to prepare other recipes.

Perfect accompaniment: oils, grilled sea bream, pork ribs
© photos: Lukam - Aji Studio
Tags: Albert Ménès, Chef, Condiment, Cooking, spice, Chilli, Recipe, Slider
Posted in: Recipes, Tips and Tricks