Cold Smoking Garlic and chilli

[Angryman65]

Been thinking about cold smoking some garlic and chilies for infusing in oil. Want to use the oil for salad dressings and a drizzle on Pizza.

Will cold smoking give me a more even balance of smoke and natural flavours or should I hot smoke?

[Smokey]

I put this on the AQ cooking site also mate.

It cant hurt as there is not much moisture in a clove of garlic or chilli.
Although Ive had both go off in olive oil eventually
The way I look at it is you can't plonk a fresh tomato in olive oil and expect it to last. However you can plonk in a sun dried tomato and it will last for ages.
Im guessing the same goes for capsicum.
Cold smoking doesnt remove water.
If warm smoking at 65C till semi dry the flavour intensifies with chilli and capsicum and that might be the flavour you want in the oil?

[Commander Cody]

Angryman65

use a dehydrater after you have cold smoked it.

what i do with tomatoes i dry to help keep the nasties off is.............

...........get a bowl of white wine vinegar and flip them in it, just a quick splash..........then put them in your jar, pour about a 1/4 cup of GOOD quality red wine over them and fill with Mt Stering olive oil ( sorry it is a local brand here ) or any other olive oil you think might be as good. lid it.....fridge it for about 24 hours

..........eat it.

i am sure this will work with chilies as well

enjoy

kevin