Chilli-Infused Oil
Inspired by techniques from America's Test Kitchen.
Dried crushed red chilli steeps slowly in warm rapeseed oil, then rests for a full day so its colour and heat work into the oil without scorching. The result is a fridge-door condiment for drizzling over soups, noodles or eggs whenever a dish needs a little heat.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Warm the oil and chilli. Combine the rapeseed oil and crushed dried chilli in a non-corrosive, heavy-bottomed saucepan. Set it over the lowest heat your hob allows and bring the oil to 60 °C, checking with a cooking thermometer; hold it at that temperature for 10 minutes, letting it bubble weakly around the chilli.
- 2
Cool and rest. Carefully pour the hot oil into a heatproof bowl and let it cool completely to room temperature. Leave it undisturbed for at least 1 day so the chilli keeps infusing its colour and heat into the oil.
- 3
Bottle and refrigerate. Pour the oil, chilli flakes and all, into a clean glass jar with a tight-fitting lid. Refrigerate and use within 1 month.
Storage
Pour into a clean, tightly sealed glass jar and refrigerate; use within 1 month, and discard if the oil smells off.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- non-corrosive heavy-bottomed saucepan
- cooking thermometer
- heatproof bowl
- clean glass jar with a tight-fitting lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 123 kcal |
| Protein | 0.1 g |
| Carbohydrate | 0.2 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 13.9 g |
| of which saturates | 1 g |
| Fibre | 0.1 g |
| Salt | 0 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
