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.
48 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: Beetroot and fried chicken salad, Lumberjack turnovers, Tapenade, Cheese and tomato tart, Caesar salad, ... See them all 550
Peppercorns
Like these other recipes: Herb olive oil, Feta in olive oil with herbs, Red mixed pickle, Salmon marinated like herring, Preserved lemons, ... 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: Green beans with tomato cream sauce, Pâté de campagne, Provençal braised carrots, Herb olive oil, Chicken "cantina", ... See them all 66
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017781 K 313.8 40 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make. June 20th 2010390 K 34.1 4 hours 20 min.
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham. February 21th 2011225 K 14.3 50 min.
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple. October 27th 2014109 K 24.9 60 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe. August 19th 2021191 K5 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.