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{{#seo:
|title=Chili oil recipe Cooking with chillies
|titlemode=replace
|keywords=#chillies #dried #chilioilrecipe #aga #cheesecloth #muslin #chili #coffee #peanut #oils #pizzas
|hashtagrev=032020
|description=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
}}
Bright and colourful and great to add to [[Soups|soups]], stews, [[Pizzas|pizzas]], burgers; the list goes on!

You can use almost any [[Dried|dried]] [[Chillies|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|oil]] will quickly go mouldy.

Choose your [[Oil|oil]] carefully, if you want to use the oil as a cold condiment or [[Salad|salad]] dressing then [[Extra virgin olive oil|extra virgin olive oil]] is great. If you are going to be stir-[[Frying|frying]] with the oil, then a high temperature oil such as [[Peanut|peanut]] oil is good. Experiment with different [[Oils|oils]] as they will all impart different flavours.
{{recipesummary
|TotalCalories = 2211
|PortionCalories = 88
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = Chili oil, strained and un-strained
|Servings = Servings: 25 - Makes 1 jar of [[Chili|chili]] [[Oil|oil]]
|Difficulty = 1
|TotalTime = 20 minutes
|PrepTime = 5 minutes
|CookTime = 15 minutes
|Image = [[Image:Hot Chili oil.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''The strained idea is brilliant''

5/5

So easy and SO clear!

[[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 1 cup of the [[Oil|oil]] of your choosing, see above.
| ¼ to ½ cup of crushed [[Dried|dried]] [[Chillies|chillies]]
| 1 teaspoon whole [[Black peppercorns|black peppercorns]]
}}
===Method===

{{RecipeMethod
| Heat the [[Oil|oil]] and [[Chillies|chillies]] in a small pan so the chillies stop sizzleing and the oil is coloured.
| Don't allow the [[Oil|oil]] to smoke.
| Remove from the heat and add the [[Peppercorns|peppercorns]].
| Allow to cool completely.
| Strain the [[Oil|oil]] through a sieve and then through [[muslin]], [[cheesecloth]] or [[Coffee|coffee]] filters.
| Pour into a [[Sterilised|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|chillies]], lay on greaseproof paper on [[baking tray]]s and leave in the oven, on its lowest setting for 4 to 5 hours. A slow [[Aga]] is great for this.

==See also==
* [[Chilli sauce|Many other chilli sauce recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes|Chicken]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Spicy recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/chillies|#chillies]] [[Special:Search/dried|#dried]] [[Special:Search/chilioilrecipe|#chilioilrecipe]] [[Special:Search/aga|#aga]] [[Special:Search/cheesecloth|#cheesecloth]] [[Special:Search/muslin|#muslin]] [[Special:Search/chili|#chili]] [[Special:Search/coffee|#coffee]] [[Special:Search/peanut|#peanut]] [[Special:Search/oils|#oils]] [[Special:Search/pizzas|#pizzas]]
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