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Chili-infused Olive oil

A delicious (oh so creative) flavourful oil to enhance your meals. Makes a delightful gift for 'heat seeking' friends too.

Course Condiment
Cuisine Herbal
Prep Time 5 minutes
Cook Time 2 hours

Ingredients

  • 3 cups cold pressed olive oil
  • 1 cup dried chilies — whatever you grow. or an assortment of chilies with the level of heat you like!
  • I tend to use a combination of Guajillo Cascabel , ancho + poblano. I am not a chili head like some people I know!!
  • 6 cloves garlic local and organic when possible
  • 1 piece of raw ginger 1-2 inches long
  • Optional: ½ cup your favourite HOT peppers black peppercorns, cinnamon sticks, cardamom pods or possibly star anise.

Instructions

  1. Crush the garlic and grate the ginger.
  2. In a heavy bottom saucepan, heat oil, plus half of the garlic and ginger and chosen spices on medium heat for 2 hours.
  3. Do not boil, do not allow the garlic to brown. Check occasionally.
  4. After 2 hours, raise temperature until bubbles form in oil. Add the remainder of the garlic and ginger root at this point and simmer for 2-3 minutes.
  5. Place crushed chilies (and and any additional flavourings, if using) in a large metal bowl resting on 2-3 tea towels.
  6. Strain hot oil over crushed chilies. This can be tricky. Be careful!
  7. You may notice a 'frothing' and a wonderful aroma - Keep your face away from the bowl!!
  8. Let stand for 20 minutes, transfer to a glass canning jar. Cap the jar.

Recipe Notes

Store in the fridge for up to 1 month.