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Chilli oil

terroratthepicnic

LE
Kit Reviewer
Book Reviewer
#1
My chilli plants are producing a lot of fruit at the moment and I dont want to waste any. So I am thinking of making some chilli oil that I can keep topping up and using as needed.

Does any of you have a decent way of making it, that doesn't involve ruining it by boiling the chillis in vinegar first?
 
#5
Don't boil the chillis - grill them, then plastic bag for 30-45mins. Peel and pop in a jar with olive oil. You can't really top them up by the way, you just dilute the chilli-ness (if there is such a word for the concept.).

I've just done some sweet peppers this very morning. The real struggle was getting the lid on the jar without chowing down. Oh and keep the chillis covered with oil and keep the jar in the fridge. The chillis start to fester otherwise.
 
#6
Alternatively pack them in sterile jars and top up with vodka! Keeps for ages AND the vodka makes a lush Bloody mary!
Top stuff

Does the heat of the vodka change with using hotter chillis or does the alcohol calm it down??

Got some Naga chillis which are a tad sporty
 
#7
Top stuff

Does the heat of the vodka change with using hotter chillis or does the alcohol calm it down??

Got some Naga chillis which are a tad sporty
The alcohol doesn't appear to cool things down at all! I did it with Jack Daniels once (had drunk all the voddie...it was an emergency) and a friend had a small sip to try it! He ended up foaming at the mouth, crawling on all fours eating grass! That was a good party! I have a photo somewhere of him with a sardine poking out of his hoop!!
 

Schaden

LE
Book Reviewer
#8
4 chilli peppers, cleaned and finely chopped
juice of one Lemon
3 cloves of garlic, minced
one tablespoon of chopped fresh parsley, (optional)
one tablespoon Paprika
4 tablespoons of Olive Oil
1 teaspoon Salt

Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
Grind and mix all ingredients to a fine paste by hand or use a blender or food processor. If you want to go hotter add ground cayenne pepper of pepper flakes to taste. Cook in a hot frying-pan for a few minutes.
Store in a sterilized jar in the refrigerator. The flavour will develope over the following week.
 
#9
The alcohol doesn't appear to cool things down at all! I did it with Jack Daniels once (had drunk all the voddie...it was an emergency) and a friend had a small sip to try it! He ended up foaming at the mouth, crawling on all fours eating grass! That was a good party! I have a photo somewhere of him with a sardine poking out of his hoop!!
Right then thats some dwinkies sorted for the chopsy lot that hang round the missus :excited:
 
#10
You can make a lovely chilli oil using the cold infusion method, no need to heat them or grill them.
Put your chillies and oil in a blender and blend until the chillies are minced, don’t blend for too long or you will end up with an oily soup. Put the contents in a plastic bowl, cover it with cling film and leave in the fridge for 4 weeks. Strain the oil into sterilized bottles or jars using a very fine sieve, cap them and there you go.

They keep a long time once capped, and you can use any oil you wish, veg oil for cheap and cheerfull, extra virgin for a salad dressing with a bloody big Zing. - PS if you run out of fresh chilles, dried ones work also - NOT chilli powder
 
#13
I use the hot infusion method, it kills off any bugs which can lead to mould growing on the fruit in the bottle.
Sterilise your bottle by boiling it for 10 minutes. Dry it out in a low oven so no water remains inside.

Slice your chillies up thinly, pour a bottle of olive oil into a pan, and tip the chillies in. Heat up the oil to the point where the chillies bubble and then just maintain a low heat for ten minutes. Let the whole thing cool down and bottle it up. I usually strain it but you can leave the chillies in if you like.
 
#14
You can also infuse Orange Juice by steeping a cut chilli in it for a few days (keep it in the fridge, obviously).

Add to champagne for a Cajun Mimosa. (It may sound strange but trust me - it works).
 
#16
Chili Jam is excellent especially on homemade Venison burgers, but also good with BBQ meats as well. Or just string them and hang them up and dry them, they last for ages dried.
 
#19
how to make pickled Jalapenos or chillis - easy

I made these not too long back, they make perfect condiments for Indian/Greek food and last bloody ages. The only differences between this method and mine being;

1. Make a single cut lengthways down one side of the chillies. You can remove the seeds with the handle of a teaspoon if you wish (but I don't bother).

2. Put the prepared chillies in a large bowl, pour boiling water over them, allow to stand for 5 minutes then drain. (This helps to preserve them that bit better, especially if you occasionally leave the jar open on the table during meals/parties.)

3. Although not essential, try not to cram them in too tight if you can help it. My last batch were very tightly packed, and ended up looking a bit of a sorry sight (but still taste bloody gorgeous). If you want to do loads, find a bigger jar.

Edited to add; Viceroy - Feel free to stick these down your japs eye if you'd prefer; don't forget to post the results afterwards! :wink:
 

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