Olio di peperoncino, a vibrant red-hued chilli oil beloved in Italian cuisine, brings fiery warmth and depth to any dish it touches. This simple but transformative condiment combines high-quality olive oil with crushed red chilli flakes (peperoncino), creating an infusion that carries both heat and the fruity essence of the chillies. Whilst traditionally used to add a kick to pasta dishes and pizza, this versatile oil can elevate everything from grilled vegetables to crusty bread. Making it at home allows you to control the level of heat and ensure the freshest flavour – and the process fills your kitchen with an irresistibly warm, spicy aroma.
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
Gently heat the oil and add the whole Chillies. Cook for 5 minutes. Allow to cool slightly. Drain and reserve the whole Chillies.
Using a funnel, place ground Chillies in a sterilized glass bottle (** see note). Pour in oil and add the Chillies. Seal.
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.
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
Cover the Chillies with boiling water and allow soaking overnight.
Drain chillies and blend into a pulp in a food processor
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.
Cook at this temperature for 2 to 4 hours
If using ginger or garlic (or both) add after about an hour.
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
Discover the art of crafting liquid fire in your own kitchen with this homemade chilli oil. Using fierce habaneros or Scotch bonnets known for their intense heat and fruity notes, this infusion transforms ordinary oil into a golden elixir of pure flavor. The process may be straightforward, but the result is anything but simple – each drop carries the essence of these mighty peppers, creating a condiment that dances between heat and harmony. Whether you’re a seasoned spice enthusiast or just beginning your journey into heat-infused condiments, this oil promises to elevate your culinary creations from mundane to memorable. Perfect for those who believe that great flavor comes from simple, carefully crafted ingredients.
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
Wash and cut the habaneros in half
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.
Cover with a paper towel and secure with string.
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
Once heated, allow to cool.
Place into the refrigerator and wait until the mixture solidifies.
Sieve into a sealable jar or jug, removing solid bits.
Store in the fridge upside down until the mixture solidifies
Pour off any water that may have accumulated. Allow to remain at room temperature until the oil has returned to a fluid state
Pour into a sterilized bottle or jar. Seal
Keep in the refrigerator. Consume in 7 to ten days
Peri peri oil, a fiery Portuguese condiment crafted from African bird’s eye chillies, delivers an intoxicating blend of heat, tanginess and aromatic depth to countless dishes. This vibrant oil, known locally as molho de piri-piri, combines the scorching bite of these small but potent chillies with fragrant garlic, bay leaves and warming spices. Whilst its roots trace back to Portugal’s colonial connections with Mozambiqueand Angola, this versatile oil has become a beloved ingredient far beyond its origins. Whether brushed onto grilled chicken, drizzled over seafood or simply mopped up with crusty bread, homemade peri peri oil offers a more nuanced and fresher flavour than any bottled variety – and fills the kitchen with an alluring, spice-laden aroma.
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
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.
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
Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
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
Chilli Oil
