I would like to make some of my own chilli oil, the kind that you get in Italian restaurants, but am really not sure where to begin. I'm not looking for a rocket fuel level of heat - just a good level of warmth. Some people have said just put a few chillies and some chilli flakes in good olive oil and leave it for a few weeks to infuse; others have said you need to heat the oil and chillies together first before putting it in the bottle. Would love to hear from anyone with experience of doing this. Many thanks ...
Hi WD,
Love your screen name by the way.
I make a chilli and dry sherry condiment for soups by just adding dried chillies into a small bottle of dry sherry and leaving them to infuse.
I've had the last lot for the past year and it's still very good, although getting a tad hot now !!!
Maybe you could try something similar although I'd recommend you always use dried chillies rather than fresh ones.
By the way, I always use chilli oil on the BBQ mixed with the juices of chicken pre-cooked in the oven as a marinade brushed onto meats on the BBQ, simply delicious.
Hope this helps,
TC
xxx
agree with top cocker, use good olive oli and dried chillies and flakes, add about 4 - 6 chillies and a teaspoon of flakes give it a good shake and then leave for about a month to infuse, works a treat and is very good with salads etc.
oops... that should have read top conker..... sorry !!
Likewise top conker ! Excellent typo Impi :o)
Would you say the 4-6 dried chillies & tsp of flakes would be for approx. 500ml of olive oil or a smaller bottle?
I'll make it tomorrow - just a shame I'll have to wait a month to try it.
Think 250 ml of oil or sherry is about right WD.
It's really just a matter of trial and error and of course time.
Maybe I should change my name?
Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
TC
XXX
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