Chilli oil is probably the simplest way to add a bit of flavour (not to mention heat) to virtually any dish. You can either use it to cook with in place of normal olive oil, or simply drizzle some over freshly prepared dishes. It will liven up any dish but it is particularly good on pizzas and pasta.
Ingredients:
Olive oil
Dried red chillies
Malt Vinegar
Method:
Take a handful of dried red chillies. About 7 or 8 medium size chillies should do the job – it all depends how hot you like it!. Add them to a pan of hot malt vinegar and simmer, stirring occasionally to make sure all the chillies are submerged.
After 10 minutes remove the chillies and allow the vinegar to drain off by placing on some kitchen roll. Next, add the chillies to a pan of olive oil and gently heat (don?t bring to the boil for about 5 minutes). Leave the pan and the chillies to cool then add the lot into a nice glass bottle, preferably one with a pouring spout.Chilli oil is used extensively in Asian cooking. For a more authentic flavour when used in Asian dishes olive oil probably isn’t the best choice. Simply replace the olive oil in the above recipe for peanut or good vegetable oil.
A word of caution
Simply dumping a load of fresh chillies into a bottle of oil is not a great idea as it can result in botulism which to cut a long story short is a nasty which can in some very rare cases be fatal!
Unfortunately simply boiling the oil won’t reduce the risk. The way round this is to reduce the PH level of the chillies before putting them in the oil. This is achieved in the above recipe by first boiling the chillis for ten minutes in vinegar. In order to further reduce the risk I always use dried chillies, not fresh and makes sure I sterilize the bottle fist by boiling it in water.
Preserving In General
If you’re interested in preserving in general we can highly recommend the River Cottage Preserves Handbook. Authored by the Queen of Preserves Pam Corbin this great book covers everything from jams, pickles, chutneys liqueurs, vinegars to sauces.
The general advice in the book is spot on and will provide you with the core skills to start preserving your produce but it also contains over 70 great recipes to try straight away. At just under £10 on Amazon this book is a must for any kitchen.
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Hi,
1st year I’ve grown chilli peppers and we have an absolute surplus of hungarian hot wax variety and they are all green. I love chilli oil but your recipe says dried red chillis. Is there any reason why I can’t use the green ones?
Many thanks
Jacqui
Jacqui – No, i think most people just use red because they look prettier!
How much oil and vinegar did you use, and have you established the hotness from the amount of chillies you used?
Johann – The amount of oil i use is determined by the size of bottle I want to fill. The vinegar is just however much i need to boil the chillies in. I use a handful of dried chillies for each bottle.
I have a bottle at home that has got herbs in it i think it is rosemary – can you recommend some nice herbs to go in there?
jessica – thyme works very well, as does rosemerry.
Making this as i type. Great stuff. What is the shelf life of it?
Tom – It should last for 6 moths easily. It never lasts that long in our house though!
Just had a go at making it. It’s cooling as I write. See: http://vegpatchblog.blogspot.com/
Cheers
Richard
Hi,
Do you break open the chillis or put them in whole. I’ve grown Apache and dried them naturally – tied in a ristra. They seem to be very hot so would leaving them whole lessen the strength a bit?
David – I usually leave the chillies whole. Mainly because they look better. As the oil infuses it’ll end up just as hot whether you slice them or leave them whole.
I’ve just made this (it looks very pretty) but can I use it straight away or does it need to mature?
Elizabeth -You can use it straight away – it never lasts that long in our house!
Hi,
If we want to add rosemary and thyme and garlic, do we have to simmer them with the chillies in malt vinegar? Cheers
Mia – I’d say it is best to soak them with the vinegar too.
Hi Chilli King! I’ve just made the oil from the recipe above but it only has a slight hint of colour, any recommendations on how I get it redder in my next batch ( more chilis maybe? I used 8 dried chilis in 1 litre of olve oil), thanks!
Steve – I’d say more chillies should do the job!
Hi,
I plan to make a batch of Mexican Chilli Oil – I was advised to add .. Annatto Seeds to the warm oil (and straining these before adding to my bottle) – as along with adding a subtle flavour.. they will add the ‘reddy’ colour to my oil!
I buy these from:
http://www.lupepintos.com (They have two stores – one in Glasgow & one in Edinburgh – If you phone them they may post some to you?)
Hope this helps,
Jo
Hi – great recipe thanks. I’m LOVING my new spicy oil!
But can I just top it up with more olive oil or do I need to heat it with the chillies first?
Sophie – Adding more oil shouldn’t be a problem.
Hello!
Before I read your recipe which I intend to make, I had put some crushed dried chillies into a jar filled with olive oil, in order to use it as it is. Do you think that I can use this to make the recipe or it’s too late? I suppose without the vinegar part!
Is it also bad to use it as it is?
Thank you!
Mary – It should be ok to use it. There is a small danger of nasties growing the longer you leave the oil to phester if you haven’t neutralized the ph.
Thank you for your answer! I think, I’ll throw it away and follow the recipe. I’ll let you know!
Hi,
I have made the chilli oil and it is great.I used a lot of chillies as we are growing them.
I drizzled it on grilled mushrooms and they were wonderful! Do I keep the oil in the fridge or in the cupboard?
Thanks
Tricia
Trish – Glad you like it. I just keep it in the cupboard as olive oil can go a bit cloudy if too cold.
is malt vinegar essential, or can balsalmic, red or white wine be used?
Jennifer – Any vinegar would do it.
I’ve just made a bottle using half a dozen scotch bonnets! Look out!!!!
How did it work out with the Scotch Bonnets as im thinking of using them in this recipe too.
I have nearly finished my chilli oil. I’m using an empty wine bottle and bought some cheap bar pouring spouts from Amazon.
Will the oil still keep fresh using just the spout or do I just use the spout to pour the oil and screw the lid on? My other half thinks I need the lid on, so you’d be settling a debate for us!
we live in Portugal and have a bumper crop of many diferent types of chillies, going to try this with the small piri piri ones and give it to our old Portuguese neighbour for his opinion, will let you know the result
Hi Chilli King
I have been experimenting with the chilli oil recipe and have discovered that adding a few drops of malt vinegar to warmed light olive oil ( to replicate the effect of adding chillies boiled in vinegar) turns it slightly cloudy. Are there any alternatives to vinegar without running the risk of botulism? Would white wine vinegar have the same effect? As I want to give some oil as gifts at Christmas I want it to be as clear as possible – any thoughts please.
Mant thanks
Trevor Johnson
Hi Chilli King
I have answered my own question – I boiled the dried chillies in white wine vinegar and them rinsed them thoroughly in boiling water to get rid of the surplus vinegar. I then dried them with kitchen roll before adding them to the warmed light olive oil. I also added one level teaspoonful of paprika (to about one and a half litres of oil) and strained the infusion through four thicknesses of muslin and then twice through coffee filter paper.
The result is a crystal clear, golden liquid which is ideal for cooking or drizzling over pizzas, cold meat, salad etc.
I am absolutely delighted and would like to thank you (and your website) for the inspiration to grow and enjoy chillies.
Bes twishes
Trevor Johnson
Hi Chilli King
I have answered my own question – I boiled the dried chillies in white wine vinegar and them rinsed them thoroughly in boiling water to get rid of the surplus vinegar. I then dried them with kitchen roll before adding them to the warmed light olive oil. I also added one level teaspoonful of paprika (to about one and a half litres of oil) and strained the infusion through four thicknesses of muslin and then twice through coffee filter paper.
The result is a crystal clear, golden liquid which is ideal for cooking or drizzling over pizzas, cold meat, salad etc.
I am absolutely delighted and would like to thank you (and your website) for the inspiration to grow and enjoy chillies.
Best wishes
Trevor Johnson
Hi Chilli King
Only me yet again. Just wondering, when making the chilli oil do I need to take the short stalks off or can I leave them on through the cooking process and when I eventually bottle it. Just to let you know that your no knead bread is going down a storm, only problem being I can’t keep up with demand. Keep up the good work.
Regards……P. Milo……
P.Milo – I leave the stalks on as it looks much better in the bottle! Glad the bread is going down well….sounds like you need a bigger oven!
Hi Chilli King
Eventually got round to makiing my chilli oil. Added Garlic, Rosemary and Thyme to the Chillis and simmered them all together in a red wine vinegar then put the whole concoction in nice pouring bottles. Turned out very slightly cloudy, but still tastes excellent splashed over Pizzas or Pasta or over anything actually. Just got 3 different types of Garlic growing at the moment ( Music, Jolimont and forgot the name of the third ) so any ideas you or your readers have for Chilli Garlic recipes will be gratefully received.
Regards…..P. Milo……
Hi Chilli King
I was reading an article about the possibility of catching botulism if you put garlic into oil as I have done when making the chilli oil. I put the garlic through the same simmering process as the dried chillis and was wondering if this would make the garlic safe as it does with the chillis. Also does it need to be refridgerated or can I keep it on show as it does look very nice in its pouring bottle? I have been using it since I
P.Milo – I’m not an expert on botulism but i always err on the side of caution. The problem with garlic is it is ‘wet’ as opposed to the dried chillies so in theory any bacteria (good or bad) would find it easier to grow. I store mine on the shelf, but only ever use dried chillies and/or herbs which have been simmered in vinegar. Also I tend to make this up in small batches so it’d not sitting around for several months therefore reducing the danger. Besides, we get through it so quickly in our house!
Oops sorry pressed the wrong button. I have been using the oil since I made it ( about 10 days ago ) and am still able to walk unaided so am presuming that all is well, but would value your opinion on this.
Regards…….P. Milo
P.S. the bread is still going down a treat….
Hi Chilli King
Sorry to mither you but just wondering if you had any advice on the above email that I sent you.
Regards……..P. Milo…….
Hi Chilli King
Thanks for the reply. Think I will just bin it and remake the Chilli Oil minus the garlic. Better safe than sorry.
Cheers …….P. Milo……..