Homemade Jalapeno Infused Oil

Preparing the Jalapenos Wash the jalapenos thoroughly under cold water and pat them dry with a paper towel.

Slicing the Jalapenos Slice the jalapenos finely.

Heating the Olive Oil In a small saucepan, heat olive oil over low heat until warm.

Infusing the Oil Add the sliced jalapenos to the warm oil, ensuring they are fully submerged.

Simmering the Infusion Simmer gently for 15-20 minutes, stirring occasionally. Do not let the oil come to a boil.

Cooling the Infusion Remove from heat and let the oil cool completely at room temperature.

Straining the Oil Strain the oil through a fine-mesh sieve or cheesecloth to remove the jalapeno slices.

Storing the Infused Oil Transfer the infused oil to a clean, airtight container and store it in the refrigerator for up to two weeks.