Chillies in Oil

 

Chillies in Oil

 

For when you need that smoking hot zing that only chillies can offer, or to add that special something to a cheese platter.  The oil preserves the chillies perfectly so you can have a supply permanently on hand, with the added benefit of having a ready resource of scented oil for pasta and other creations.  Use whichever type of chilli you prefer- eye meltingly hot, or mild and peppery.  If you want to learn more about chillies and what it is that makes them buzz, read more here.

 

4 red chilliesChillies in Oil

4 green chillies

4 cloves of garlic, whole (optional)

400mls extra virgin olive oil

½ teaspoon of pepper

Pinch of salt

 

Slice the chillies to your preference, or alternatively if using little Scotch Bonnets or similar, leave them whole and just prick a few holes in the bottom of each chilli.

 

Gently warm the olive oil in a small saucepan with the garlic cloves, salt and pepper.  Herbs may be added if you wish – rosemary or tarragon give the most pungency, though thyme gives a subtle flavour if preferred.  Lemon or lime zest  also infuses the oil beautifully.  Turn the heat off as soon as the oil starts to bubble even slightly.

 

Add the chillies to the warmed oil and leave to stand until cool.

 

Decant into a jar with a good seal.  The oil is an excellent preservative, and may be topped up as the chillies are consumed.

 

Chillies in Oil