Chilli oil is great to have on hand when your cooking – to add to a tomato-based recipe to give it a zing, or to simply drizzle on pizza.
Make use of any chillies you’ve grown in the garden, or grab some in the market.
The oil will keep for 6 months or longer – if it lasts that long…
6 long, red chillies
1/2 pint olive oil
Clean glass jar
- Slice the chillies lengthways, leaving the seeds and tops intact
- Heat the olive oil in a pan for about 20 seconds, then add the chillies
- Let them bubble in the oil at a medium heat 3 mins. If the oil starts to smoke, remove immediately from the heat – its too hot!
- Leave the chillies to cool in the pan for 3 minutes. Still hot, carefully transfer the chillies and the oil together into the glass jar and screw it tight.
- If you can wait that long, leave the oil a month or so before using – it will give it plenty of time to really pick up the flavours and heat of the chillies.
This method can be used for rosemary oil too, but only cook on the heat for one minute before leaving to cool.