Chili pepper oil: you can make it at home

olio al peperoncino ricetta

Chili pepper oil: you can make it at home

Olio Farchioni
5 from 2 votes
Chili oil is aromatic, tasty, as spicy as you choose: use it on your dishes for a boost of originality!
Prep Time 15 mins
Total Time 15 mins
Course Seasoning
Cuisine Italian
Servings 1 Oil bottle
Calories 110 kcal

Equipment

  • Bottle
  • Funnel
  • Gloves

Ingredients
 

  • 40 g Dried chilis
  • 1 l Extra virgin olive oil

Instructions
 

  • Wear gloves.
  • Remove the stalk from the dried peppers and crumble them gently with your hands
  • Use a funnel to place them in a bottle that you will have sterilized beforehand.
  • Add the extra virgin olive oil and close the bottle tightly.
  • Store the chili oil in a cool and dark place. You will be able to enjoy it after 2 - 3 days.
olio al peperoncino ricetta

Ideal for giving a boost of taste and spiciness to many dishes, from first courses to second courses, passing through bruschetta and salads, the chili oil is really simple to prepare, as long as you follow some little advice that we don’t see. time to give you!

Chilli oil: which chillies for our recipe?

To prepare chilli oil, you can use the type of chillies you prefer (more or less spicy depending on your taste); the important thing is that they are dry. On the market there are those already dried, but if you have a pepper plant for example and you want to use that, there is no problem, because you can dry them yourself.


Take the chillies, rinse them under running water and dry them well. At this point, you have two options:

  • You can thread them with a needle and thread to form a necklace (making sure to make a knot between one chili pepper and the other, so that they remain separate) and then hang them in a well-ventilated place inside the house.

  • You can arrange them on a clean cloth and put them in the sun, remembering to put them away in the house at night (covered with a cloth).


Both methods are valid, but of course the second is faster (5 – 7 days can be enough).


The peppers will be perfectly dry, ready for our oil when:


  • They will become smaller and wrinkled.

  • Squeezed between the fingers they will tend to crumble.

Chilli oil? With extra virgin olive oil!

We know that there is no need to remember it … but we do it anyway! For a good chilli pepper oil you need a quality and good intensity extra virgin olive oil, possibly fruity, which lends itself well to pairing with chilli.


Do not forget an important thing: a good extra virgin olive oil, in addition to guaranteeing a final result full of taste, will keep at its best over time, without oxidizing and altering its flavor.


For our chilli oil we used the Casolare Fruttato Intenso Extra Virgin Olive Oil, 100% Italian, dark green in color, unfiltered, with a great structure, ideal for those who love strong flavors. Characterized by a decidedly fruity taste and a very intense aroma, it is perfect for making this condiment a real specialty, ideal for giving a boost of flavor to any dish.

Now that we have revealed all the secrets for a perfect chilli oil to you, we just have to leave you to our recipe, certain of its success!

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