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Chili Oil




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 whole chile
extra virgin olive oil


Recipe



Put chillies and any other bits and bobs you have lying around- I use whole cloves of garlic, and sprigs of rosemary- in an air-tight bottle.

Fill up the bottle to the top with olive oil.

I use extra virgin, but it's really not necessary- it's just a taste thing.

To give the oil a bit of a helping hand I add ground dried chillies to the oil as well- this brings the flavour on sooner.

The oil is ready when it is hot enough for your taste.

Usually 2-3 weeks.

The great thing about flavoured oils like this is that if the oil gets too hot, you can just'water' it down by adding more olive oil.