How to make chilli oil
So simple to make and the perfect oil to drizzle over a pizza or pasta dish, a cheese toastie or to pep up a stir-fry. It also makes a great gift for a food lover.
Tips
- To sterilise a bottle or jar, fill with boiling water from the kettle, leave to stand for five minutes, then tip out the water and dry in a low oven.
- The choice of dried chillies is up to you. Chipotle will give a much smokier oil which is good for drizzling over steaks and chicken from the barbecue. Why not make a few different ones?
- The longer you leave the chillies to infuse, the hotter the oil will be. If, after a month or so, it’s hot enough for you, remove the dried chillies. But as you only use a little at a time, the hotter the better.
Ingredients
- 500 ml light olive oil
- 1 tbsp dried chilli flakes
- 8 whole dried chillies
- 17.6 fl oz light olive oil
- 1 tbsp dried chilli flakes
- 8 whole dried chillies
- 2.1 cups light olive oil
- 1 tbsp dried chilli flakes
- 8 whole dried chillies
Details
- Cuisine: Italian
- Recipe Type: Oil
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 12
Step-by-step
- Heat the oil and chilli flakes gently in a saucepan for around five minutes. You don’t want the oil to smoke, so keep an eye on it.
- Put the whole chillies into a sterilised glass bottle or jar. Carefully pour in the hot oil, then seal.
- Leave it for at least a week to infuse, preferably three. It will keep in a cool, dark cupboard for up to six months.
Lead image: Fabio Balbi/Shutterstock
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