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While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse the oil.

However, one of the peppers became covered with white mold.

The two peppers were put in at different times, as they ripened, since I only got half a dozen peppers from the plant, and they all ripened at different times.

The first pepper went into what had been an unopened bottle of olive oil, after I cut out a small blemish, and removed the stem and top of the pepper. It floated at the top of the oil for a few days, perhaps as long as a week, before sinking to the bottom of the bottle.

The second pepper was added about 1.5-2 weeks later, and was more intact (there was no blemish, so I only removed the top to remove the stem and expose the seeds). That pepper floated on the surface as well, but about 1.5-2 weeks later, I noticed that it was still floating, and was now covered with a patch of fluffy white mold just above the surface.

What did I do wrong here? How could I prevent this from happening next time?

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Beofett
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3 Answers3

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Unfortunately...I think that other answer gave some dangerous information.

Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism.

You could reduce the risk of mold by using dried peppers, but botulism is still there.

rfusca
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As a former Angina suffer I am always concerned with blood circulation and I am regular to eat hot peppers. If you are placing your peppers in oil to preserve them I would rather suggest to simply thread them with an ordinary needle and thread...hang them up in any convenient place to dry. Air drying will not produce mold and I have had strings lasting 3 years in my kitchen. Cut off one or two as you wish...works for me. (They look awesome too) Secondly, if you do wish to put them in oil for your purpose, heat the oil and place place in the oil let it cool, remove and discard the peppers(or eat now) ...viola spicy oil...keeps well in the ref. for several months. Lastly, try this ... add peeled garlic, carrot slices small pearl onions and some of your favorite seasoning such as Sage, tarragon,peppercorns, rosemary sprigs, fill with apple cider vinegar....close tightly.refrigerate ...after about a month these will be awesome as a garnish or for spicy nibbling. The vinegar will not allow bacteria and for your taste buds and heart....they will love you too.

Michael Lovin
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As one who loves to cook and eat Italian, going as far as to continue the time consuming process of making my own tomato passata and ready made sauce..I have learned that anything you jar, or want to keep in a jar needs to be heated to a boiling point for 30 minutes, ensuring that you have killed all sources of bacteria and other bad stuff. Failure to do so will present you with exploding jars, and a chance to become very ill, and perhaps worse...just read the instructions provided by your mason jar manufacturer, buon appetito

bigtoe
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