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Chilli and herb oil

epicure 24 July 2013
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Cuisine ,
Type of Meal
Vegetarian-friendly
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Chili and Herb Oil

Makes: 1 bottle (approximately 500ml)
Prep time: 10 minutes
Cook time: 5 minutes

6-8 red chillies
assortment of fresh herbs (rosemary, oregano and thyme)
1 tsp black peppercorns
500ml good quality olive or rapeseed oil

 

  • Split chillies in half lengthwise and de-seed (or leave the seeds on if you prefer a spicier oil). Pack chillies, herbs and black peppercorns into a sterilised glass bottle.
  • Heat oil to approximately 40°C and fill the bottle. Store in a cool place and let the flavours infuse. Use within 6 months.

 

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