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Chilli Oil

Extra virgin olive oil, deeply flavoured with whole dried chillis and chilli flakes, this Chilli Oil is your new 'absolute must have' condiment in the kitchen. It takes only five minutes to make, a couple of hours to steep and then, all you have to do is bottle it and voila, it's ready.

Makes 1 litre

Course Any
Keyword chilli, EVOO, extra virgin olive oil
Prep Time 5 minutes
Cook Time 5 minutes
Author Susan

Ingredients

For more information about Chilli Oil, please see http://www.daffodilkitchen.com/chilli-oil/

  • 1 litre of extra virgin olive oil
  • 50g chilli flakes
  • 25g dried whole chillis

Instructions

First you must sterilise the bottles –

  1. Wash the bottles and lids in hot water and place them on a baking tray in a cold oven.

  2. Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.

  3. As soon as the oven reaches the required temperature, set a timer for 20 minutes.

  4. At 20 minutes, turn the oven off and leave the jars in the oven to cool a little.

Meanwhile, make the oil –

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Put everything together in a saucepan and heat for 5 minutes to infuse. Do not boil – keep temperature below 380ºF/193ºC.

  3. Set on one side to cool and further infuse for 1 - 2 hours.

  4. Use a sieve to strain the oil. Set on one side for around a hour to allow the oil to sufficiently drain through.

  5. Use a funnel to decant the oil into the sterilised bottles.

  6. I like to add 4 – 5 of the whole chillies into the bottle. Not only does it look pretty, this helps to ensure the oil keeps its chilli flavour.

  7. Seal and store in a cool, dark place.

  8. There is no need to store Chilli Oil in the fridge, unless you are using unsterilised bottles. If you follow the instructions above, your glass bottles will be sterilised.

  9. Chilli Oil will keep for up to 2 – 3 months, at room temperature, or you can store it in the fridge and it will last for longer.

Recipe Notes

Equipment:

  • baking tray
  • saucepan
  • sieve
  • funnel
  • sterilised bottles

How can I use Chilli Oil?

Quick and easy to make, Chilli Oil has many uses in the kitchen. Think:

  • cooking with it to add heat to your favourite curries and stir fries such as Sesame Ginger Noodles with Chilli, Garlic and Coriander
  • cooking with it to add heat to food not typically spicy. Last week I was making burgers in buns. It was too cold and wet to get the barbecue out, so I fried the burgers in cilli oil. OMG – so delicious. It really elevated the burgers by adding a hint of warmth which permeated through the burgers without being overpowering.
  • use in a spicy salad dressing. Mix with some lime juice, salt and pepper and a hint of honey. Delicious with Mexican food.
  • up your quick fix, speedy meal by drizzling Chilli Oil on to a shop bought pizza before cooking. The oil will ensure a lovely crispy base and the chilli adds the perfect level of spice – you know it’s there but it is not overpowering. I like to add some rocket to my cooked pizza and drizzle over a little more Chilli Oil or, if you have it, some Hot Chilli Honey. Sooooo good.
  • drizzle over some potatoes before you bake them in the oven for a spicy, crispy skin
  • use to make Garlic Confit to add a hint of heat which cuts through the creamy, sweet garlic