Chili oil with Bird's Eye chili organic
One of the simplest and most versatile ways to use Bird's Eye chili (Capsicum frutescens) is as a base for homemade chili oil. You can use it as a spicy finishing touch over pizza, pasta, scrambled eggs or grilled meat. Ready in 10 minutes, but ideally let it steep for a week for full flavor.
Cook Time
10 minTotal
10 minDifficulty
EasyServings
4
Ingredients
- 5 à 8 chilipepertjes
- 200 ml olijfolie extra vierge of neutrale olie
- 2 teentjes knoflook licht gekneusd
- 1 tl peper zwart
- 1 takje rozemarijn of tijm
Cook Time
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1Warm the oil together with the garlic and black peppercorns over low heat to about 60°C. Do not let it boil: the oil should not smoke.
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2Remove from heat and add the dried chili peppers.
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3Let cool completely to room temperature.
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4Pour into a well-sterilized glass jar or bottle. Seal and let steep for at least 24 hours. After a week the flavor is most intense.
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5Store in a cool, dark place.
Tips
- Add a teaspoon of smoked paprika powder to the oil for an extra smoky touch.
- Use the chili oil as a dipping sauce for bread, over hummus or as a flavoring in a vinaigrette.
- For an Asian variant: replace the olive oil with sesame oil and add a piece of fresh ginger.