Home-made chilli oil


Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
49 K 4.3/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: March 30th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 250 ml, you will need:

Change these quantities to make:
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.
Home-made chilli oil : Stage 1
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.

Stage 2 - ⌛ 2 min.
Home-made chilli oil : Stage 2
Prepare 2 red chillis, 1 bayleaf, 1 sprig thyme and 10 peppercorns.

Stage 3 - ⌛ 1 min.
Home-made chilli oil : Stage 3
Trim the stalks off 2 red chillis and split them in half lengthways.

Remove and discard the seeds.

Stage 4 - ⌛ 1 min.
Home-made chilli oil : Stage 4
Cut each half in 2 again lengthways.

Stage 5 - ⌛ 1 min.
Home-made chilli oil : Stage 5
Bring a small pan of water to the boil and blanch all the ingredients for 30 seconds.

Stage 6 - ⌛ 2 min.
Home-made chilli oil : Stage 6
Drain and dry everything.

Stage 7 - ⌛ 1 min.
Home-made chilli oil : Stage 7
Put into the bottle.

Stage 8 - ⌛ 2 min.
Home-made chilli oil : Stage 8
Pour in 250 ml olive oil.

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 recipe02 RDI=0 %250 RDI=40 %2,260 RDI=110 %9,480 RDI: 110 %
Per 100 g0080 RDI=10 %750 RDI=40 %3,150 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
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)
Other recipes you may also like
How to prepare leeks
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
October 13th 2010567 K5 30 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019400 K4 1 hour 20 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010463 K3.3 35 min.
Crispy smoked salmon and herb rolls
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
February 26th 201583 K4.1 50 min.
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here.
September 3rd 2017294 K 24.9 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page