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
Prep time:
Cook time:
Total time:
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
Notes
