Homemade chilli oil – so simple, so delicious
Some like it hot so spicy, aromatic oils should be a staple in any well-stocked kitchen. Making chilli oil yourself is super simple. Our Vapianisti are on hand to guide us through the process.
You will need oil, dried or fresh chillies, and a glass bottle that can be sealed for both recipes. The first method is best for impatient cooks. “If you only need a small quantity, heat the oil in a pan and add the chopped chillies. Make sure the pan isn’t too hot, or you’ll scorch the oil or blacken the chillies,” our Vapianisti explains. It doesn’t matter if you use dried or fresh chilli peppers – both are readily available in supermarkets, speciality Asian shops or at your local food market. Keep stirring for a good three minutes before leaving to cool for quarter of an hour. “Remove the small pieces of chilli with a sieve or coffee filter if you prefer a smoother oil. Otherwise – simply drizzle over your dish and enjoy!” our Vapianisti continues.
Homemade chilli oil – a cold infusion
The second method is great for ready to invest a little more time. A bottle of homemade oil with a smart bow makes a wonderful gift too. “It’s best to use dried chillies for this recipe as they last longer,” our Vapianisti advises. Cut off the stalks and press down on the peppers lightly to release all the flavours. Add the prepped chillies to your glass bottles and fill with oil. The more chillies you add, the hotter the oil will taste. “We use extra native olive oil in our Vapiano restaurants,” the Vapianisti reveals. “But sunflower oil, rapeseed oil or peanut oil are equally good for making chilli oil. It’s all down to personal preference.”
Once the bottle has been firmly sealed, shake well and then store for at least two weeks in a cool, dark place. Initially, the chilli peppers will float at the top of the bottle but over time they will sink to the bottom. Sample the oil after a fortnight to see if it’s hot enough. If you want more of a kick, simply leave it to infuse for a little longer.