How to make chilli oil

How to make chilli oil

Chilli oil recipe cooked in Scanpan maitre D saucepan

What’s not to love about chilli oil?

I mean, just look at that colour; so don’t you want to just grab a big old spoonful and stick it in your gob?

Chilli oil recipe

Ok, ok I know. My constitution isn’t as forgiving as it used to be, but in small doses, this vibrant and beautifully fragrant oil adds a touch of sparkle to many things.

Drizzled over your eggs or avocado toast in the morning, through a salad, over pizza and pasta or into a pan of onions you’re about to sauté – it’s virtually endless.

Chilli oil recipe cooked in Scanpan maitre D saucepan

Infusing the oil with fragrant spices means there’s a lot more going on in there than just chilli. Layers of oregano, pimento, bay and mace. I’ve even put in some dried porcini for its heady aroma.

The chilli I used is a mixture of Hungarian dried chilli flakes and Turkish red pepper flakes, but regular old flakes from the supermarket would do fine. The thing is, each chilli you buy has varying degrees of heat, so the end product – being the oil – is determined by what you use.

And it’s so easy to make!


 

Recipes where I’ve used chilli oil

Chilli oil recipe

 

Print Recipe
How to make chilli oil
A different take on the chilli oil you may be familiar with - thanks to aromatic spices.
Chilli oil recipe
Course Condiments
Servings
serving
Ingredients
Course Condiments
Servings
serving
Ingredients
Chilli oil recipe
Instructions
  1. Put the oil into a small saucepan over medium-high heat. Toss in the oregano, bay, porcini, pimento and mace. As soon as it starts to simmer, turn the heat down to low. Gently infuse the oil with the herbs and spices, without boiling, for 20 minutes.
  2. You don't want to burn the herbs and spices, so if they turn dark brown before the 20 minutes is done, it's time turn the heat off.
  3. Allow the saucepan to sit, off the heat, to cool for 10 minutes.
  4. Put the chilli flakes and salt into a heatproof bowl. Lay a fine mesh sieve over the bowl. Pour the hot oil through the strainer to catch the herbs and spices. It may start to spit or bubble, so be careful.
  5. Drain and discard the herbs and spices in the strainer, give the oil and chilli a good stir and let it cool completely before storing in a jar in the pantry.
Recipe Notes

If you wish, you can strain off the chilli flakes, discard them, and keep the oil nice and clear.

Share this Recipe
  • Josie Spicer

    This is great! I have way too many birdseye chillis to use so I’ll dry them all and sneak a few into this. Beautiful photos as always – love the curly chilli.

  • KevinIsCooking

    I make this often and achiote oil in small batches because it can go bad quickly, love the stuff. Now, you’ve taken this to a whole other level with the other spices and porcini in there. Wow, and that curled chile pepper is so cool as are the patina small bowls. I think I have stared at this photo for too long! Beautiful.

    • I actually made a small amount of achiote oil on the weekend! Talk about a beautiful colour!

  • Yum. I can only imagine how much flavour this adds to dishes. And love love love the moodiness of these photos.

  • Sara (Belly Rumbles)

    I love what you have done here, so much more than chilli oil.

  • I have to echo Kevin’s sentiments. These are really stunning images. I don’t love chili; I’m OK with it. But after looking at the amazing color and beautiful context, I’d surely eat a spoonful straight up.

    • I’m not a lover of chilli either, Jeff, but in small doses I’m perfectly ok with it. Too much, and I’m asking for stomach cramps. Not fun.

  • I love this, John – it is one condiment I use often but have never made! How long do you think it will last in the fridge? And, seriously, I am already thinking small bottles for Christmas presents next year!

    • I’ve had a jar of the sieved oil in the pantry for three weeks now and it’s showing no signs of breaking down, nor tasting like it’s turning. I think if it’s left in the fridge it will last for quite some time and making sure a clean spoon is used everytime you use it, it will keep it fresher. I’m keeping an eye on mine to see what kind of unrefrigerated shelf life it has, so will let you know as time progresses, David.

      • Thanks, excited to try it soon.

  • Pingback: heneedsfood.com for food & travel()

  • AmandaChewTown

    My constitution is totally on board with this – I would put this on everything!!!

Real Time Analytics