Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
41 K 4.8/5 (5 reviews)
15 min.
Easy
250 ml
5 IngredientsLast modified on: March 30th 2022
For 250 ml, you will need:
- 1
2 red chillis - 2
1 bayleaf - 3
1 sprig thyme - 4
10 peppercorns - 5
250 ml olive oil - Total weight: 305 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 1 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Prepare a container for your chilli oil. Here I'm using a small (250 ml) glass bottle .
Sterilise by pouring a little boiling water into it and shake.
Empty out the water and leave the bottle upside down.
Sterilise by pouring a little boiling water into it and shake.
Empty out the water and leave the bottle upside down.
Stage 2 - 2 min.
Stage 3 - 1 min.
Trim the stalks off 2 red chillis and split them in half lengthways.
Remove and discard the seeds.
Remove and discard the seeds.
Stage 4 - 1 min.
Cut each half in 2 again lengthways.
Stage 5 - 1 min.
Bring a small pan of water to the boil and blanch all the ingredients for 30 seconds.
Stage 6 - 2 min.
Drain and dry everything.
Stage 7 - 1 min.
Put into the bottle.
Stage 8 - 2 min.
Pour in 250 ml olive oil.
Seal and leave to infuse for at least 3 weeks before using. Keep in a cool, dry place.
Seal and leave to infuse for at least 3 weeks before using. Keep in a cool, dry place.
Remarks
If you would like a hotter oil, simply add more chillis, or leave in the seeds.
Keeping: Several months stored in a cool dry place.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 2 RDI=0 % | 250 RDI=40 % | 2,260 RDI=110 % | 9,480 RDI: 110 % |
| Per 100 g | 0 | 0 | 80 RDI=10 % | 750 RDI=40 % | 3,150 RDI: 40 % |
How much will it cost?
- For 250 ml : 1.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Olive oil
Like these other recipes: Pan bagnat, Greek salad, Spinach and chick peas "à la milanaise", Italian style gratin, Greek style sandwiches, ... See them all 532
Peppercorns
Like these other recipes: Feta in olive oil with herbs, Salmon marinated like herring, Herb olive oil, Preserved lemons, Red mixed pickle, ... See them all 5
Red chilli
Like these other recipes: Sausage rougail, Erika's ceviche, Vietnamese prawns, ... See them all 3
Bayleaf
Like these other recipes: Creamy cauliflower with smoked salmon, Oxtail Parmentier, Veal Chop With Assortment of Vegetables, Spaghetti with tomatoes and pesto, How to cook potato grenaille , ... See them all 65
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011314 K4.1 1 hour 25 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013681 K5 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012344 K 24 40 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010890 K3.8 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.