To make hot chilli oil

Preparation info

  • Difficulty


  • Makes

    125 ml

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A pure, hot oil for the chilli-driven, to add to or accompany Asian meals. Use very sparingly, and avoid contact with face and eyes when handling chillies.


  • 125 ml (4 fl oz) fresh, clean vegetable oil
  • 3 hot red dried chillies, chopped
  • ½ tsp salt


Heat oil in wok and add chopped chillies and their seeds. Stir for two or three minutes until the oil turns the colour of the chillies. Add salt, stir well until dissolved and allow to cool. Strain out the chillies and their seeds, and store in a specially marked small bottle.