Infused oils - spicy lemon oil \"san jose merc
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lemons (4 or 5) |
| 2 | tablespoons | Coriander seeds |
| 1 | tablespoon | Peppercorns, black |
| 6 | Lemon Leaves, fresh | |
| 3 | Bay Leaves, fresh or dried | |
| 4 | cups | Oil, Olive Fruity |
Directions
Cut each lemon into quarters. Put ⅓ of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about ⅓ of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour th olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle.
Seal with a cork and refrigerate. Will remain flavorful for up to 1 month. cook over medium heat until the garlic turns a golden color.
Turn off heat, cover and allow to cool. Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate or allow the mixture to steep in a dark, cool place for at least a month.