Chilli Oil
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.
- 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

- Olive oil – 2 cups
- Fresh habaneros – 4 to 6 ( or any other chilli)
- 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
