Need a bit of kick? Carla’s Chili Oil is perfect!
1 cup vegetable oil
1-2 scotch bonnet peppers (stems removed)
1-2 tablespoons smoked paprika
In the carafe of a blender add the vegetable oil, scotch bonnet peppers, and smoked paprika. Blend to combine then strain through a fine mesh sieve.
Tip: Use as the oil to cook collard greens! Also serve on the side when the collard greens are finished. Store in an airtight container in the refrigerator for up to 2 weeks.