Chili Olive Oil, the answer to a bumper crop

Name: Chili Olive Oil, the answer to a bumper crop
Prep time: 15 min
Total time: 15 min
Ingredients: 250ml regular olive oil; 6 chilis, red or green; black peppercorns (optional); jam jars with lids – washed in hot water thoroughly (no need to sterilise)

theredbistro.com

Your recipes

Prep Time: 15

Total: 15

Servings: 250

Author : lizayling Linda says Red Bistro says Sarah says lizayling says Gennie says lizayling says Joseph Xuereb says Kim says lizayling says Jason.. says lizayling says Anna says lizayling says Graeme Dickson says lizayling says

Chili Olive Oil, the answer to a bumper crop

Ingredients

Remove All · Remove Spices · Remove Staples

250 milliliters regular olive oil6 chilis, red or greenblack peppercorns (optional)jam jars with lids – washed in hot water thoroughly (no need to sterilise)

Export 2 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Wash and pat dry the chilis. Score them lengthways with the point of a sharp paring knife.

Step 2

Place chilis in the jar, pour in the oil to cover. Seal on lid.

Step 3

Leave chilis to infuse for 2-3 weeks then remove and discard (or use immediately if you happen to be cooking something that needs them).

Step 4

For a double whammy of heat, I added whole black peppercorns but you can leave out or add herbs like bay or rosemary as well if you like, particularly if giving as gifts – put fewer chilis if adding other ingredients.