Chilli Oil

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

How simple can a recipe get? This takes care of any extra chillies you have hanging around, but use them only if they’re fresh and unblemished. Drizzle the oil into risottos, over fish or meat, or mix it into salad dressings and salsas.


  • Chillies
  • Light olive oil


Cut the stems off the chillies and cut them in half lengthways. Put into a pot, cover with oil and place on a high heat. The oil and chillies will soon start to boil and bubble, so stir them a little. Beware, as they tend to pop and will splatter a little oil out of the pot. Once the bubbling slows down – but before the chillies wilt too much – turn the heat off. Allow to cool in the oil before decanting into jars or bottles and leave for a few days before using.