November 17, 2012

Cilantro Jalapeno Lime Infused Oil

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Cilantro Jalapeno Lime Infused Oil

This recipe features local produce from 9 Bean Rows Farm, Echo Bend Farm and locally produced products from Food for Thought.


Farm fresh local cilantro
Farm fresh local jalapeno peppers
Sea salt
Local olive oil


Remove one cup cilantro leaves from stems. Wash and dry leaves. Wash and seed two small jalapeno peppers. Slice jalapeño peppers in long strips. Wash lime. Using a potato peeler, slice off lime rind and place into jar.

Add one half cup cilantro leaves into an eight ounce glass jar. Sprinkle with one quarter teaspoon sea salt. Pour in one cup olive oil. Add in half the lime rinds and half the jalapeño slices. Top with another half cup of olive oil (or more) until glass jar is full.

Repeat with an additional eight ounce glass jar with remaining ingredients. Cover jars with tight lids and store in a dark cool area for fourteen days. On the fourteenth day, strain oil into a clean glass jar and use within thirty days.