Like a little kick? Make this simple Jalapeno-Chive Oil

What makes it work?

The combo of a fresh herb and jalapenos is a match made in heaven. It’s simple to make but surprisingly complex in flavor. The jalapenos give this drizzling oil a little kick and some viscosity while the chives lend a nice fresh, herbal note. To me it’s the perfect balance. Actually, I make this recipe two different ways depending on how I intend to use it. Sometimes I roast the jalapenos first to mellow out the heat and give the oil a thicker consistency. This method is handy when you want more of a sauce than a drizzle. The second way I do it to use a raw jalapeno instead. This gives the oil a brighter green color and is spicy so it’s perfect when you just need a drizzle. Whichever way you choose, the best part of this jalapeno-chive oil is its versatility. You can use it on some many dishes. And it saves for at least a week in the fridge. So, drizzle away my friends. And read on for some ideas on how to use it in everyday cooking as well as dinner parties!

Jalapenos

How hot are jalapenos? Well, that’s a loaded question. Not all jalapenos are the same. Technically they are considered a medium to moderate heat level in terms of the official heat level ranking (Skoville). For instance, bell pepper is very low on the heat level list and serrano peppers are above them and then there’s the habanero pepper is that is waaaay up there on the list of fiery. And fun fact, Jalapenos are picked when they are green and not fully ripe yet. As they ripen, they turn red and increase in heat level. So, if you ever see a red jalapeno know that they are even spicier. But don’t get those confused with a red Fresno chili which have a fruiter flavor and less spice than a Jalapeno. We commonly see them in the grocery store looking like this:

The waxy, bright green color of this pepper tells its own story. The smooth skins tell us it was picked young, which also is a hint and the heat level you’ll get from it. Because the heat level from jalapeno to jalapeno can vary it’s difficult to pinpoint the exact amount to use in a recipe. That and everyone’s tastebuds and tolerance of heat is different. If you like spicy look for jalapenos with the little lines on the outside of the skin and a slightly more wrinkled look to it. They tend to have been on the vine longer and have more heat. Yes, we all get a little spicier with age. If that’s not for you then look for the younger, smoother skin. And whatever you choose don’t be afraid to experiment with a recipe and change up the amount of jalapeno you use.

Chives

Chives are an integral part of this recipe but what are they and how do they vary from scallions or onions? First, the flavor profile of chives and scallions is a mild onion flavor, somewhat similar to leeks or shallots. They aren’t as pungent as onions. However, the main different between chives and scallions is the texture. Green onions, or scallions, are thicker and heartier and stand up better to cooking. Chives are very delicate and light which makes them ideal for a garnish on a dish that needs some fresh herbal flavor, but you don’t want to overpower the other flavors. In this dish, since we are pureeing them with oil to create an emulsion, you could substitute scallions for chives because we strain out the solids.

Let’s get to the recipe and then talk about all the ways you can use this little bit of yumminess in your kitchen.

Ingredients:

Jalapeno-Chive Oil

1/2 jalapeno if using raw jalapeno method or 2 jalapenos if roasting
1/3 cup chives
Squeeze of lemon juice
1/2 cup olive oil
1/2 tsp salt

Method:

Raw Jalapeno-Chive Oil:

Start by blanching the chives in a small saucepan of simmering water for 10 seconds and then place in a cold-water bath (ice with water) to stop the cooking process. This preserves the color of the chives and makes the oil a more vibrant green color.
Roughly chop chives and add to a food processor along with the 1/2 of the jalapeno (seeds and stems removed), lemon juice, and salt. Stream in the olive oil and blend on high, scraping down sides as needed. Mixture will not become completely smooth.
Strain in a fine mesh sieve over a small bowl or glass measuring cup, pushing on solids with the rubber spatula to extract all the flavors. Discard solids and store mixture in fridge until ready to serve. *Can be made several days ahead.

Roasted Jalapeno-Chive Oil:

Place the whole jalapenos on a baking sheet under the broiler or over a flame on the grill. Either way you need to watch them and turn them to make sure every side gets blistered evenly. The skin will become charred. Remove to a cutting board and let cool. You can cover with saran wrap to help steam off the skin. If you are sensitive to peppers you may want to use gloves to remove the seeds and stem and outside of the pepper skin.
Meanwhile, blanch the chives in a small saucepan of simmering water for 10 seconds and then place in a cold-water bath (ice with water) to stop the cooking process. This preserves the color of the chives and makes the oil a more vibrant green color.
Roughly chop chives and add to a food processor along with the roasted jalapenos, lemon juice, and salt. Stream in the olive oil and blend on high, scraping down sides as needed. Mixture will not become completely smooth.
Strain in a fine mesh sieve over a small bowl or glass measuring cup, pushing on solids with the rubber spatula to extract all the flavors. Discard solids and store mixture in fridge until ready to serve. *Can be made several days ahead.

Handy Kitchen Tools

For this recipe you’ll need a fine mesh sieve. It’s a good thing to have on hand if you cook a lot because straining is a big part of achieving the right consistency in many sauce and soup recipes. The flavors of sauces in the vegetables and herbs used but when you want a smooth mouthfeel you want to press on and discard the solids. I use a sieve in when I make mashed potatoes and I want to get them super creamy. Here’s an inexpensive set of different sizes.

Fine Mesh Sieve Set

The other item I recommend is silicon squeeze bottles. As a private chef I use these all the time because I can make sauces and drizzle and carry them with me without leaking. Or use the ones with a fine tip if you want to get perfect little dots on the plate (like with a balsamic reduction)

Silicon Squeeze Bottles

Fine Tip Squeeze Bottles