cspet,

I'm sure you can Google pepper infused oil recipes and come up with 100's if not 1,000's of recipes.

I personally use high quality EVO and peppers du jour heated to 140F for 30 min. I cool and store in refrigerator for up to two weeks before discarding whatever is left (if any).

Thing is infused oil (any kind) at room temp is a perfect breeding ground for life threatening toxins.

Peppers are a low acid food. Oil is also low acid and due to low oxygen content, it is a perfect breeding ground for botulism. Yes rare but it does happen. Even refrigerated I�d figure two or three weeks max for storage.

Yes, commercially available pepper oils sit on the grocery shelf longer but we don't have the industrial means to preserve it in our non-commercial kitchens.

I'm not saying don't do it. I'm just suggesting you be aware of the risks involved with storage over time.

You may want to bounce any plans off the folks over on the Harvest Forum. There are a number of good folks over there who are NCHFP food safety certified.

FWIW,

Bill

Here is a link that might be useful: GW Harvest Forum

Thanks for the info and direction. Much appreciated
!

You're welcome.

I see you've already received some great advice from a few knowledgeable vets over there. Have fun with the oil project!

Bill