This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
52 K 4.3/5 (6 reviews)
15 min.
Easy
1.60 €
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
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: Green beans with tomato and cheddar cheese, Shallot confit tart, Bistro-style red endive salad, Pan bagnat, Minestrone, ... See them all 558
Peppercorns
Like these other recipes: Salmon marinated like herring, Preserved lemons, Red mixed pickle, Feta in olive oil with herbs, Herb olive oil, ... See them all 5
Red chilli
Like these other recipes: Erika's ceviche, Sausage rougail, Vietnamese prawns, ... See them all 3
Bayleaf
Like these other recipes: Courgettes (zuchinis) , Polenta parmentier, Pâté de campagne, Baker's chicken and potato tart, Bouquet garni, ... See them all 67
Other recipes you may also like
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way. February 21th 2011156 K4.1 1 min.
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream. July 25th 2010178 K5 4 hours 55 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010220 K4.9 25 min.
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven. June 19th 2011152 K4.3 1 hour 20 min.
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops. October 10th 2021139 K4.3 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.