Home-made chilli oil

A recipe from cooking-ez.com

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: 301 grams

Times:

Preparation	Cooking	Start to finish
14 min.	1 min.	15 min.

Step by step recipe

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.
2	Prepare 2 red chillis, 1 bayleaf, 1 sprig thyme and 10 peppercorns.
3	Trim the stalks off 2 red chillis and split them in half lengthways. Remove and discard the seeds.
4	Cut each half in 2 again lengthways.
5	Bring a small pan of water to the boil and blanch all the ingredients for 30 seconds.
6	Drain and dry everything.
7	Put into the bottle.
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.

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