Chili oil recipe

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Chili oil recipe
Chili oil recipe
Chili oil, strained and un-strained
Servings:Servings: 25 - Makes 1 jar of chili oil
Calories per serving:88
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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Bright and colourful and great to add to soups, stews, pizzas, burgers; the list goes on!

You can use almost any dried chillies for this recipe, take a trip to your local ethnic wholesales where you will be able to buy a carrier-bag full of dried chillies for the same price as a silly supermarket bottle - I promise you. You can even use your home grown chillies, though ensure that they are properly dried first or the oil will quickly go mouldy.

Choose your oil carefully, if you want to use the oil as a cold condiment or salad dressing then extra virgin olive oil is great. If you are going to be stir-frying with the oil, then a high temperature oil such as peanut oil is good. Experiment with different oils as they will all impart different flavours.

Ingredients

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Method

  1. Heat the oil and chillies in a small pan so the chillies stop sizzleing and the oil is coloured.
  2. Don't allow the oil to smoke.
  3. Remove from the heat and add the peppercorns.
  4. Allow to cool completely.
  5. Strain the oil through a sieve and then through muslin, cheesecloth or coffee filters.
  6. Pour into a sterilised bottle and store in a dark cupboard, it does not need to be refrigerated.

Variations

You can omit the straining step for an unstrained chilli oil.

Chef's tip

To dry your own chillies, lay on greaseproof paper on baking trays and leave in the oven, on its lowest setting for 4 to 5 hours. A slow Aga is great for this.

See also

Graph your Body Mass Index

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