Chilli Oil Recipe

chilli oil

 Ingredients for Chilli Oil:

  • 10 dried chillies, preferably a mixture of green and red
  • 1 pint (570 ml) olive oil (see below) or other good quality oil

Method for Chilli Oil:

  1. Trim the chillies, split open and remove the seeds. crush into small flakes.
  2. Put into a warm, sterilized jar.
  3. Heat the oil to around 180ºC/350ºF and then pour it over the chillies in the bottle/jar and cover tightly.
  4. Leave to stand for 1 to 2 weeks and then strain through 2 thicknesses of muslin.
  5. Pour into a sterilized bottle and seal with a sterilized cork or screw-top.

Makes about 1 pint (570 ml) of Chilli Oil.

You can use extra-virgin olive oil but the chilli flavour will tend to overwhelm the flavour. A decent rape or sunflower oil or ordinary olive oil will do just as well.

Chilli oil is useful to have at hand both to use to make a zingy salad dressing and as a cooking oil. Great when stir-frying, especially prawn dishes.

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3 comments on “Chilli Oil Recipe
  1. Bo Behan says:

    I made the oil using dried shop bought packet of chillies.
    My question is, to give my chilli oil a longer shelf life can I squeeze the oil from a vitamin E health tablet from a health food shop to my batch…I want to sell it at a farmers market (I have the relevant hygiene certs)
    thank you

  2. Val says:

    I’m afraid I don’t know.

  3. sue says:

    I’ve grown chillies this year, do you think this would work with fresh ones?

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