There are a lot of chilli oils on the market but few are spicy enough for my liking. They offer more of a zing than a zap. So I tend to make a lot of my spice oils at home.
This one is great for adding a bit of spice to any meal. Pour if over your steak or chicken. Use it to dip your vegetables in. The sky’s the limit.
You will need to start this one a day or two before using but it keeps for up to two weeks.
My wife and daughters aren’t all that crazy about spicy food so this chilli olive oil offers my son and me a way of spicing up a dish that is a little on the mild side.
Just drizzle a little over your recipe of choice. You can also use it as a marinade.
I know from experience what the oil looks like when it’s ready. You may need an oil thermometer the first few times you make the oil. Bring the oil slowly up to 77c (170f) give or take a few degrees.
Store in an air tight container in a cool dark cupboard.
- 500ml (2 cups) olive oil
- 10 green or red chillies of choice - seeded and roughly chopped
- 2 tablespoons red chilli flakes
- 1 tablespoon hot smoked paprika
- Place all of the ingredients in a saucepan and bring up to 77c. Don't rush this. Take you time.
- When the oil reaches 77c or there abouts, remove from the heat and allow to cool.
- Pour into an air-tight container and let sit for one to two days in a cool cupboard.
- Run through a sieve. You can use the oil for up to two weeks without any great loss of flavour.