Homemade chilli oil recipe

1. 1

   Sterilise your bottle by boiling for fifteen minutes.

2. 2

   Bring the oil to 180 deg C gently then turn off the heat and let the oil cool.

3. 3

   When the oil is still warm, add the chilli, peppercorns, bay and rosemary.

4. 4

   It's important that you don't add when it is too hot or they will burn.

5. 5

   Adding while warm will speed up the infusion.

6. 6

   Leave to cool and bottle before allowing to infuse for up to a week in the fridge.

7. 7

   The longer you leave it the hotter it will be.

8. 8

   This oil will keep for up to a month in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.