- November 2017
- Makes 500ml
- Hands-on time 10 min
Chilli lovers rejoice! Our chilli oil recipe is quick and easy to make. Drizzle over pizza, pour into pasta sauces or add a dash to your favourite recipe.
- 8.3g (1.2g saturated)
- 500ml extra-virgin olive oil
- 5 tbsp mixed dried chilli flakes (visit coolchile.co.uk for a good selection)
- 2-3 long dried chillies
- Heat the olive oil and chilli flakes in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke. Remove from the heat and leave to cool for 5 minutes, then pour into a sterilised glass bottle or bottles. Insert the long dried chillies into the neck of the bottle, then seal.
Leave the oil to infuse for at least 1 week but preferably for 2-3 weeks. The chilli oil will keep for up to 6 months.
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