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?
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.
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