Homemade chilli oil recipe
For my homemade chilli oil, I use a flavourless oil as I want to only taste the chillies and the herbs. The dried rosemary reminds me of my first Italian chilli oil which I loved so much, along with the depth of flavour from the peppercorns and bay leaves.
Find out more about making chilli oil at home here.
Ingredients
- 1 heat-proof bottle
- 1 thermometer (recommended)
- 1 heat-proof bottle
- 1 thermometer (recommended)
- 1 heat-proof bottle
- 1 thermometer (recommended)
- 10 dried chillies
- 4 rosemary sprigs
- 4 bay leaves
- 10 black peppercorns
- 500 ml groundnut oil
- 10 dried chillies
- 4 rosemary sprigs
- 4 bay leaves
- 10 black peppercorns
- 17.6 fl oz groundnut oil
- 10 dried chillies
- 4 rosemary sprigs
- 4 bay leaves
- 10 black peppercorns
- 2.1 cups groundnut oil
Details
- Cuisine: Italian
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- Sterilise your bottle by boiling for fifteen minutes. Set aside.
- Bring the oil to 180°C (356°F) gently then turn off the heat and let the oil cool.
- When the oil is still warm, add the chilli, peppercorns, bay and rosemary. It's important that you don't add when it is too hot or they will burn. Adding while warm will speed up the infusion.
- Leave to cool and bottle. The longer you leave it to infuse, the hotter it will be. This oil will keep for up to a week in the fridge.
Try homemade chilli oil with:
Jo Pratt's broccoli and mozzarella pizza
Andrew Nutter's goat's cheese fritters
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