Chilli oil

Chilli oil

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 834 kcal
, Fat: 91 g
, Carbohydrate: 2 g
, Protein: 1 g


6 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chilli paste

6 red chillies, deseeded, roughly chopped
2 red chilli peppers, deseeded, roughly chopped
3 garlic cloves, coarsely chopped
1 shallot, coarsely chopped
1 cm ginger, coarsely chopped
2 tbsp sesame seeds


6 dl olive oil
1 cinnamon stick
2 star anise
½ tbsp tomato puree
3 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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How it's done

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Chilli paste

In a food processor or using a mortar and pestle, blend the chilli with all the other ingredients up to and including the sesame seeds until you have a smooth paste.


Pour the oil into a pan along with all the other ingredients and the chilli paste, simmer over a very low heat for approx. 15 mins. Pour the hot chilli oil into the clean, dry bottles, seal tightly and leave to cool on an insulating surface.

Good to know
Note: Leave to infuse in a dark, dry place for approx. 2 weeks to allow the flavours to intensify.
Shelf life: Store in a dark, dry place for approx. 1 month. Once opened, consume the oil quickly.

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