Chilli (Chili) Garlic Oil
Flavoured oils are time-savers in the kitchen and really easy to make. I made a chilli and garlic oil, infused with a little rosemary – an addition to my Edible Gift series, which could be the perfect gift for the host of a holiday season party you may be attending, the brother who loves to cook or cousin who finds every excuse not to.
Add a little chilli garlic oil to the pan when making Sunday scrambled eggs or drizzle over a spinach and ricotta salad for a little feisty kick.
- The rules for infusing oils are pretty strict – water introduces bacteria, so make sure everything you use is washed and dried throughly, herbs are dried well in the oven or in the sun and the infused oils are stored in the fridge. You can read more about infusing oils here. American health authorities recommend the oil be kept no longer than 2 weeks, as no preservatives are used. I’ve kept and used mine for a month at least. Anyone have any thoughts on this?
- Leave the garlic and chilli at the bottom of the bottle as I did, or strain for a more refined appearance.
Makes 500 ml
6 -8 large hot red chillis, chopped
6 large cloves garlic, chopped
2 springs dried rosemary (optional)
500 ml extra virgin or virgin oilve oil (use canola or sunflower oil for a cheaper version if making in bulk)
In a pot on medium heat the chillis and garlic with 100 ml oil.
Cook for 5 minutes or so, careful not to burn the garlic.
Add the rosemary.
Add remaining oil and heat for 2 minutes.
Remove from heat and cool.
Pour into sterilized bottles and seal with sterilized caps or lids.
Store in fridge.
Label and inform the receiver to store in fridge and to use within 2 weeks.