Chilli oil

Name: Chilli oil
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 red chillies; 2 red chilli peppers; 3 garlic cloves; 1 shallot; 1 cm ginger; 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)

Ingredients

6 dl

Hint:

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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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

Oil

6 dl olive oil

1 cinnamon stick

2 star anise

½ tbsp tomato puree

3 tsp chilli flakes (e.g. Fine Food Chile Chipotle)

WE NEED Shopping List Purchase ingredients now

Utensils

*-*

How it's done

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.

Oil

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.

How-tos

Print recipe

«Chilli oil»

Adjust quantity?

6 dl

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF