Homemade chilli oil
This spicy oil makes an attractive, useful gift. As well as giving pizza a kick, it is superb in vinaigrettes or wherever you use oil but yearn for a little extra heat. Photography by Jani Shepherd/Gatherum Collectif.
- 15 mins preparation
- 5 mins cooking
- 168 hrs marinating
- Makes 450 millilitre
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Ingredients
Homemade chilli oil
- 450 millilitre olive oil
- 1 large unpeeled garlic clove per bottle
- 1 teaspoon chilli flakes
- 4 whole dried red chillies
Method
Homemade chilli oil
- 1The recipe makes 450ml so work out which size bottles you’ll be using beforehand. Ensure your bottles and caps are sterilised, clean and dry.
- 2In a saucepan over low heat, gently warm the olive oil. Add the unpeeled garlic, chilli flakes and whole dried chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.
- 3When the oil has cooled a little, carefully remove chillies and garlic and divide them evenly between bottles. Pour the oil, with the chilli flakes, into the bottles and seal tightly.
- 4Keep bottles in a cool, dark place and shake once a week to distribute flavour. As the oil matures it will intensify in heat and colour. Oil is ready to use one week after bottling.
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