Homemade Chilli Oil – made Simple and Handy

Chilli oil is great for both seasoning ready-made dishes and acting as an ingredient during the cooking process. As we’re all striving to be more sustainable and homemade products are becoming increasingly popular, I am going to show you a simple way to make chilli oil yourself. If you have chilli peppers of a high quality at home, you can use them – whether dried or fresh – to make a flavourful and intense chilli oil. In principle, any type of chilli or peperoncino is suitable for making chilli oil.

Do bear in mind the level of heat. With very hot varieties of chillies, significantly smaller quantities are sufficient for lending the oil its kick.

1. Chilli oil made from fresh chillis

Ingredients:

1. 250ml oil (olive oil is recommended, but other vegetable oils can also be used)

2. 4–5 chillies (depending on the desired level of heat)

Preparation:

1. Wash the fresh chillies and cut them into small rings.

2. If the chillies are very hot, it is advisable to remove the seeds and the white membrane, as these are particularly hot and can make the oil too intense.

3. Pour the oil into a small saucepan and heat to approx. 120°C. (Be sure not to exceed the oil’s smoke point.)

4. Add the chillies to the oil and leave to infuse on the stove at medium heat for 2–3 minutes.

5. Then remove the oil from the heat, cover with a lid, and leave to infuse for a further 15 minutes.

6. Strain through a sieve, pour into a bottle, and seal airtight.

7. The longer the chillies remain in the oil, the more intense the heat becomes.

Remove the chillies before bottling and store the oil in the fridge.

Oil made from fresh ingredients often contains small amounts of water, which can lead to the growth of mould and other microorganisms. Ensure good kitchen hygiene and use this oil within a few days to minimise the risks.

2. Chilli oil made of dried chillies

Chilli oil made from dried chillies is prepared in much the same way as that made from fresh ones. However, as it contains less moisture, it has a significantly longer shelf life, and the chillies can remain in the bottle, giving the oil a more attractive colour. Drying the chillies beforehand also significantly reduces the risk of microorganisms forming.

Ingredients:

1. 250ml olive oil (other vegetable oils suitable for heating may also be used)

2. 3–4 dried chillies

3. 1 tsp salt (optional)

4. 1 pinch of MSG (optional, to enhance the flavour)

Preparation:

1. Chillies can be left whole or chopped into small pieces.

2. If the chillies are very hot, it is advisable to remove the seeds and the white membrane, as these are particularly hot and can make the oil too intense.

3. Pour the oil into a small saucepan and heat to approx. 120°C. (Be sure not to exceed the oil’s smoke point.)

4. Add the chillies and simmer for 3–4 minutes on a low heat.

5. Then cover with a lid and leave to infuse for about 15 minutes.

6. To ensure the oil keeps for longer, pour it into airtight bottles whilst it is still warm.

7. If kept tightly sealed and heated sufficiently, the oil will keep for about 3–6 months in the fridge.

Tip

To enhance the flavour even further, leave the bottle to stand for 1–2 weeks before opening and using it.

Extra Information

If you’d like to add other flavours to your oil, feel free to include various spices or garlic when preparing. Rosemary, oregano, thyme, and black pepper go also very well with the overall flavour.