A real classic, chili oil is a condiment that is very easy to prepare and safe from a microbiological point of view, as long as you respect a few simple rules for food safety.
This spicy oil prepared with chili can be used on many occasions: to give an extra sprint to pasta or bruschetta or to flavor meats and vegetables. The preparation can take place in two ways: using freshly picked or dried chillies.
The recipe for preparing it with dried chilies is simpler: if you want to use them fresh, it is essential to wash and dry them then blanch them for 2-3 minutes in 6% acidity vinegar, then let them dry completely before adding them to the oil. This step will avoid the Botox danger.
Preparation time: 10 minutes + time for the chilies to dry and rest
Seasonality: summer recipes
Dish: vegetarian and vegan preserves
Ingredients for 500 ml of chili oil:
500 ml of extra virgin olive oil
4 – 5 hot peppers
Growing chili is a great satisfaction, the choice of the variety allows you to vary spiciness, appearance, and flavor. From the traditional Calabrian to the fearsome habanero, you can choose your favorite type and try this spicy oil in always different variations.
Amount per serving
% Daily Value*
Total Fat 47.4g 61%, Saturated Fat 6.8g 34%, Cholesterol 0mg 0%, Sodium 2mg 0%, Total Carbohydrate 1.6g 1%, Dietary Fiber 0.3g 1%, Total Sugars 1g, Protein 0.3g, Vitamin D 0mcg 0%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 58mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Oil recipe with dried chillies
This spicy dressing is super easy to make. Its quality largely depends on the goodness of the oil used, the choice of an extra virgin olive oil with character, such as those typical of the south with a very strong taste, is perhaps the one that best moves with chilies.
To prepare the oil, wash and dry the peppers. Put them to dry in the oven at 80 ° C for a few hours. The times depend on the size of the peppers: they will be ready when they crumble in your hands. If you have an even better dryer, this is undoubtedly the best way to maintain a high quality of flavors, avoiding cooking the peppers but drying them to perfection.
It is essential for the safety of the recipe that they are perfectly dried, this allows to avoid health risks and the formation of mold in the preserves.
After drying the peppers, leave them to cool completely in a dry place. Once cold, put them in a hermetically sealed and sterilized glass bottle, pour in the extra virgin olive oil, and store them in a cool, dark place. Let it rest for about a week before using it so that the extra virgin olive oil absorbs the right spiciness.
How to make oil with fresh chillies
If we decide to use fresh chilies, we must remember to include vinegar in the recipe, with its acidity creating an unfavorable condition for Botox and making the recipe safe. After having washed our peppers well, let’s blanch them in water and vinegar.
Alternatively, we can use salt, another element that sanitizes the preserves and protects us from the dreaded bacterium. We can therefore decide to leave the fresh peppers in salt for 24 hours. Time in salt has the effect of losing water and sanitizing.
In any case, as already explained for dried chillies, the advice remains to make the recipe using cold extra virgin olive oil. It will be enough to be patient for 7-10 days for it to flavor naturally, without the need to raise the temperature. Heating the oil, even in a controlled manner, to speed up the process, as well as flavoring it inevitably causes a loss in the quality of the seasoning.
Advice and variations to the preparation
The hot pepper oil is easily customizable and can be flavored in different ways using other spices or herbs, always from the garden.
- Degree of spiciness. The number of chillies is indicative and depends a lot on how spicy you want your oil to be. Use the varieties and quantities of chillies you like best to customize the seasoning.
- Rosemary. You can enrich your oil with aromas such as rosemary for example. It is essential that any herbs are also completely dried, or if you want to use them fresh it is important that they have been previously blanched in vinegar and left to dry completely. These precautions are used to make a safe oil, without the risk of Botox,
- Light. Oil fears the light. The ideal is to use dark glass bottles but, if you don’t have them, just cover them with aluminum foil.
You may be interested to read about the Carolina reaper grow guide/ Naga morich pepper grow guide/ Calabrian chilli grow guide/ Habanero pepper cultivation/ Jalapeño pepper blogpost/ Pasta With Peppers Cruschi Recipe/ Stuffed baguette with peppers recipe/ Italian roasted peppers recipe/ Hot pepper jam recipe/ Pacoca recipe.