We went to a ‘favoloso’ lunch the other Sunday at the home of my sister’s parter’s parents, Angela and Ralph.
They welcomed us into their elegant Tuscan–style villa with typical Italian grace and hospitality. It was a hot Brisbane day and we sat at a long table, in an airy flagstone courtyard, overlooking the pool. We chowed into huge bowls of delicious warm pasta served with large glasses of chilled chardonnay. Mmmmmmm!
A standout accompaniment to the dish was a gorgeous, searing, rose-coloured chilli oil. Home-made with home-grown habanero chillis. Somehow it perfectly complemented the hot day. I know, it seems odd but it’s true.
Angela kindly shared her recipe with me and I thought you all deserved to know how to do this. It’s so simple and a wonderful addition to your condiment collection!
Harvest yourself a big basket of chillis, or buy a large bag of them.
Chop them roughly, I used scissors so I didn’t have to deal with burnt hands and a chilli-infused chopping board. Shove them into a saucepan. Really pack them in, you need loads of chillis.
Cover with a generous amount of very good quality olive oil. I probably used three cups or so. The chillis need to be well and truly immersed in the oil.
Bring to the boil and turn off. Cover with a lid and leave to steep for 24 hours. You don’t need to refrigerate, on the bench is fine.
The next day, bring to the boil again and turn off. Cover with lid and leave again.
Repeat the process again on the third day. Leave for a final 24 hours to really release all their fiery fabulousness into the oil. Strain off into a glass jar and you can keep it forever. You might prefer to sterilize the jar, I didn’t.
Buonissimo! (Translation: better than good.)
Love it!
Yum! Thanks Champagne Gillian. I can’t wait to try this!
Do it Tara, you’ll LOVE it. And seeing as you’re such a foodie, I reckon you should try out a herb one too or maybe lemon and see if the method works. GARN do it!! 😉
I am so making this, yummo, I love chilli oil!
Woohoo Thanks Eleise, give it a try. And please report back, post a pic and tell us how the recipe worked for you. xx
Yum! I can’t wait to try this. Did your eyes sting from chili vapor when the mixture was at the boil? Would it be better to make it outside?
xx
Yes Mrs BC I can’t deny there was a bit of heat vapour coming off the saucepan but you literally just bring it to the boil and turn it off then cover with a lid to let it steep so it isn’t really a drama. Well I didn’t find it too much of a problem. Let me know what you think, report back!! X
That looks amazing!! I can imagine the flavour that comes through 🙂 I’m a spice girl, so this would be right up my alley! Hello from #teamIBOT
Thanks Chantel it is really amazing and so easy. Definitely give it a go. MWAH xxx
I love chilli so much. I’m just curious though, why would you use this instead of just adding the chilli straight to the dish? (Can you tell I’m not in the slightest bit a foodie 🙂 )
Good question, Jess! I’ll let Gillian answer as well, but I’m making it so I can add that flavour to my meal right at the end so the children don’t have to eat it as well.
I absolutely adore chilli oil, it just makes everything taste better! 🙂 I’ve never actually tried to make my own before so thank you so much for sharing your friend’s recipe.
It’s so easy too, Pearl. I’ve been giving it as gifts all over the place. 🙂
I just love chilli oil but have never tried making it from scratch. Thank you so much for sharing – you’ve inspired me to trying this very soon. I found you on FFF’s link up via Bake Play Smile so I thought I’d come past and say hello
Honestly, it’s the easiest thing in the world! Love the name Miss Food Fairy – off to check our your site! xx