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Tom Parker Bowles
Tom Parker Bowles from Market Kitchen
Spice up your cooking by making a bottle of Tom Parker-Bowles' fiery chilli-infused olive oil for your store cupboard

 

Chilli oil

Chilli Oil

Method
 
1. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil, and heat for 3-4 minutes.

2. Using a funnel, decant the oil into a sterilised glass bottle. Seal and shake well.

3. Store the bottle in a dry, cool and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish colour. It could take two or three months to achieve the desirable hotness.

Cook's note: The oil can be kept in the bottle for several months (I usually keep it for 8-10 months).

Comments                        add a comment add a comment

 
AdamL99815 | Posted 04-Oct-08
do you put the chillies and the flakes in the bottles with the oil??

easy
 
Serves: Makes: 450 ml
Prep: 5 min, plus several weeks to infuse
Cook: 5 min
 
 

Ingredients

 450ml Olive oil, not virgin
20g chilli flakes
10g whole dried chillies
 

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