10/10/2025
I’m going to try to reinvigorate my IG page here by separating my interests, posting pictures of my recipes, flowers and food because I think I may be boring my friends and family to tears by now on my personal page- lol.
Here is my absolute top SG recipe for 2025 because it merges what I grew, skinny Italian hot peppers which I don’t even know the name of, with oil and food preservation. There is nothing I dislike more than spending $$ on sundried tomatoes or chilli peppers stored in oil, to open them up and realize that they used rancid sunflower oil. Totally gross. Good produce ruined. The quality of the oil is everything when doing preserves. So here is my new ‘go to’ for 🌶️ chili oil to be enjoyed on cold winter nights when you need some heat and a reminder of summer. Peppers are super easy to grow if you have enough sun. My gardener friend said he grew so many, he composted almost 5 pounds of them, well I know what to do with all those extra peppers now! Live in a city? Go buy a basket of them during harvest season and try this one:
Single Grove Chili Oil 🌶️
Basket of ripe hot peppers- preferable thin skinned- can be done in small or larger quantities, easily adjustable.
White wine vinegar
Single Grove olive oil
Wash peppers, pulse them up in your food processor, seeds and all (tops removed of course)
Transfer to jar and cover with white wine vinegar
Store for 24-48 hours
Drain vinegar (you can use this in roasted chicken, soups, curries or anywhere else you might some tangy spice)
Top with SG olive oil
That’s it, that’s all- delicious and preserved fresh chili oil thats better than anything you will buy at the shops.
Also some of my beautiful dahlias for your enjoyment and a little art sesh in the ☀️ sunshine.
