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Italian Chilli oil

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Italian Chilli oil recip

Olio di peperoncino
 
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Nutrition Information
  • Serves: 35 -36 tablespoons
  • Serving size: 100g
  • Calories: 826 kcal
  • Fat: 92
  • Saturated fat: 13
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 0.46g
  • Fiber: < 0.5g
  • Protein: 0.7g
Recipe type: Chilli Oils
Cuisine: Italian
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I will never forget being In Sorrento in Italy. Looking over a beautiful blue sea, birds singing, hot sun shining, a wonderful Italian pasta and sigh ! ….. A bottle of Olio di pepperoncino. It is one of those memories that will stay imprinted in the mind for ever. Okay, so I love my Chillies but the Italians do make some seriously good Chilli oil. When combined with their fabulous pizza and pasta, the flavours are quite phenomenal. This authentic recipe attempts to capture the magic of that particular day on the Amalfi coast.
Ingredients
  • Olive Oil - 2 Cups
  • Ground dried red Chillies - 25 grams (* see note)
  • Whole red Chillies - 4 to 5 whole
Instructions
  1. Gently heat the oil and add the whole Chillies. Cook for 5 minutes. Allow to cool slightly. Drain and reserve the whole Chillies.
  2. Using a funnel, place ground Chillies in a sterilized glass bottle (** see note). Pour in oil and add the Chillies. Seal.
  3. Keep in the fridge. Shake once a week to ensure that Chillies infuse into the oil. Will reach optimum flavour after 3 to 4 weeks.
Notes
* Whilst Italian Chillies should preferably be used any other dried red Chilli will do.

** Always ensure that food safety is observed. Sterilization of bottles is important.

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Keywords: Italian chilli oil

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Chinese Chilli oil

Chinese Chilli Oil
 
Author: 
Nutrition Information
  • Serves: 70 tablespoons
  • Serving size: 100g
  • Calories: 795kcal
  • Fat: 89g
  • Saturated fat: 6g
  • Carbohydrates: 0.5g
  • Sugar: 0.8g
  • Sodium: 0.79g
  • Fiber: < 0.5g
  • Protein: 1.1g
Recipe type: Chilli Oils
Cuisine: Chinese
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Chilli oil is an essential for many<a href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/" data-mce-href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/"> Chinese dishes</a>. This is a really simple and basic Chinese chilli oil that is a bit time-consuming, but really easy to make. Some recipes call for up to 20 different spices – including star anise, szechuan pepper and cinnamon – but if you are only starting to make these oils, it’s best to start with a basic recipe. As time goes on, experiment with different ingredients until you find your perfect combination. This oil is great to have on hand and can be added to many other dishes besides Chinese. A little goes a long way
Ingredients
  • Dried Chillies - 3.5 ounces (see note)
  • Vegetable Oil - 3 to 4 cups
  • Garlic – 3 to 4 cloves - (optional)
  • Freshly chopped Ginger – 2 to 3 tablespoons (optional)
Instructions
  1. Cover the Chillies with boiling water and allow soaking overnight.
  2. Drain chillies and blend into a pulp in a food processor
  3. Add Chilli pulp to a saucepan. Add oil and bring to a slow simmer. Be careful that the oil is not too hot otherwise, you will burn the chillies. Start with 3 cups of oil and add more if needed.
  4. Cook at this temperature for 2 to 4 hours
  5. If using ginger or garlic (or both) add after about an hour.
  6. Remove from the heat. Allow to cool. Pour into sterilized glass containers. Seal
Notes
For authentic Chinese Chilli oil use Facing Heaven (Chaotianjiao) Chillies, Xiao mi or Erjintiao Chillies


Keywords: Chinese chilli oil

 

Basic Chilli Oil

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Basic Chilli oil recipe

Basic Chilli Oil
Nutrition Information
  • Serves: 36 tablespoons
  • Serving size: 100g
  • Calories: 785kcal
  • Fat: 87g
  • Saturated fat: 12g
  • Carbohydrates: 0.5g
  • Sugar: 0.5g
  • Sodium: <0.1g
  • Fiber: <0.1g
  • Protein: <0.5g
Recipe type: Chilli Oils
Cuisine: International
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Sometimes recipes are so generic you can find a similar version of the same thing in most countries of the world. This recipe is just that, but one thing that it does do that a lot of others don’t , is use fresh Chillies. In this particular recipe, I have used habaneros but it will work just as well using any other Chillies. If you like it hot use a hot Chill, if you want it red - red chillies should be your choice. Want green oil or one with a note of garlic? It’s up to you. The only thing that can limit you is your imagination
Ingredients
  • Olive oil – 2 cups
  • Fresh habaneros – 4 to 6 ( or any other chilli)
Instructions
  1. Wash and cut the habaneros in half
  2. Pour the oil into Pyrex (or similar) jug and add Chilies. Make sure that the jug is big enough to hold Chillies and oil and still has plenty of space to the top.
  3. Cover with a paper towel and secure with string.
  4. Microwave on high until the oil almost boils. This will only take minutes and will need to be watched carefully to ensure that the oil does not boil and bubble over the side of the jug. Continue processing until the right level of infusion has been reached. Be extremely careful
  5. Once heated, allow to cool.
  6. Place into the refrigerator and wait until the mixture solidifies.
  7. Sieve into a sealable jar or jug, removing solid bits.
  8. Store in the fridge upside down until the mixture solidifies
  9. Pour off any water that may have accumulated. Allow to remain at room temperature until the oil has returned to a fluid state
  10. Pour into a sterilized bottle or jar. Seal
  11. Keep in the refrigerator. Consume in 7 to ten days
Notes
Adapted from a recipe by Stella Cooks

Keyword: Chilli infused oil

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Portuguese Peri Peri oil

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Recipe for peri-peri oil

Portuguese Peri Peri Oil
Nutrition Information
  • Serving size: 100g
  • Calories: 640 kcal
  • Fat: 69g
  • Saturated fat: 9.9g
  • Carbohydrates: 1.2g
  • Sugar: 0.6g
  • Sodium: 0.28g
  • Fiber: <0.5g
  • Protein: 1g
Recipe type: Chilli Oils
Cuisine: Portuguese
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Total time: 
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The Portuguese mastery of using the Chili in their cuisine is legendary, being certainly counted as right up there with the best. This fantastic Chilli Oil is not only used in Portuguese dishes like Peri- Peri Prawns but can also add a bit of magic to your everyday cooking. Just add a dash to your favourite meals made with eggs, rice and chicken. Its great blend of heat with just a hint of citrus and great garlic under-note sets the stage for something special. Being so good means it doesn’t last very long!
Ingredients
  • Olive oil - 250 ml
  • Dried Peri - Peri Chillies - 6 to 8
  • Fresh Birds eye or Peri-Peri Chillies – 6 to 8
  • Dried Kashmiri chillies – (optional)
  • Garlic- 3 cloves - chopped
  • Whisky – 2 tablespoons
  • Dried black peppercorns- 1 teaspoon
  • Dried bay leaves – 3 to 4
  • Fresh lemon juice – 1 tablespoon
  • White wine vinegar – 1 tablespoon
Instructions
  1. Heat 2 tablespoons of olive oil in a pan. Bring to a medium heat. Add fresh Chillies, garlic, pepper and bay leaves. Cook gently for 2 to three minutes.
  2. Add whisky, lemon juice and vinegar cook for a further minute. Add balance of oil and whole Chillies. Allow to cook over gentle heat for further 4 to 5 minutes. Remove and allow cooling slightly. Take out whole Chillies and bay leaves and reserve
  3. Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
  4. Store in the fridge. Can be eaten immediately but is better when allowed to steep for a while
Notes
* Always ensure that food safety is observed. Sterilization of bottles is important

Keywords: Peri-Peri Oil.

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