With a healthy crop of chilli turning fiery red within a few weeks, I did wonder what to do with them all.
It didn’t take long to discover that besides the success of freezing whole in an airtight bag, infused in oil is a delightful way to enjoy homegrown chilli year round.
I have a brilliant chilli plant that seems to be perennial and refuses to die. While it did look like oversized stick insect six months ago, I have coaxed it back to life and it is repaying me in kindness 20 fold.
You can infuse oil for different purposes: olive oil (which is best in its unheated state for salads and marinades) and in sunflower/ canola oil (for use in cooking to higher temperatures). Either way, it adds zing to the tastebuds whichever way you want to disguise it.
Oil lasts for ages, so just a few chilli will go a long way. It also looks fabulous as a gift and I have been recycling the odd jar and bottle or two, specifically for that!
The heating process helps infuse the chilli however this will also occur long after the jar is airtight and sitting quietly on a larder shelf. The longer you wait, the hotter it will be!
Delicious Ways to Use Chilli Oil
- Drizzled over crostini or bruschetta
- Stirred into pasta dishes or risotto
- Added to soups, stews, or winter hot pots
- Mixed into dressings or marinades
- Swirled onto roast vegetables or grilled meats
- As a dip for dumplings, gyoza, or crusty bread
- Go easy at first. A small drizzle can go a long way…and the heat creeps up on you!
Infusing Chilli Oil
Ingredients
- 6 x fresh chilli (red, green, or a mix)
- olive oil, sunflower or canola oil
- garlic cloves, peppercorns, herbs (rosemary, thyme), optional
Method
- Wash and dry your chillies thoroughly. You can use whole chilli, sliced chilli, or a mix. Removing the seeds will reduce heat slightly.
- Measure the amount of oil you need, then pour into a shallow pan. Heat the oil gently until just warm—not smoking. Add chilli. If using garlic, heat it with the oil to reduce the risk of spoilage too. Heat for 15-20 minutes over a low heat.
- Pour chill and oil into a sterilised jar. Ensure the chilli is fully submerged in oil.
- Seal the jar and store in a cool, dark place. The infusion will deepen over time.
Enjoy!
