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1 from 1 vote

Habanero chilli oil

A hot, fruity, beautifully coloured chilli oil for drizzling over anything that needs a little zing!

Ingredients

  • 70 g fresh habanero chillies sliced in half
  • 500 ml cold-pressed rapeseed oil
  • 1 teaspoon smoked hot paprika
  • salt to taste

Instructions

  • Add all the ingredients except the salt to a medium pan. Heat gently - you do not want the oil to bubble or the chillies to burn - for about an hour. Remove from the heat and allow to cool.
  • Strain out the chillies and most of the paprika (some of it will probably pass through the sieve) and season to taste.
  • Transfer to a cool, sterilised jar (you can run it through a dishwasher or boil it for about 5 minutes). Store in the fridge.

Notes

There are very real safety issues with storing chilli oil (and other flavoured oils) out of the fridge. The deadly bacteria botulism can develop in anaerobic (oxygen-free) environments such as oils. So be warned!