Why You’ll Love This Recipe

Easy to make with minimal ingredients
Adds bold flavor and heat to countless dishes
Great way to preserve an abundance of fresh chillies
Customizable to suit your preferred spice level
Versatile for cooking, garnishing, and marinating
Long-lasting when properly stored
A little goes a long way

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g fresh red chillies
2 tablespoons coarse salt
1 cup white vinegar
2 to 3 cups olive oil or neutral vegetable oil
4 garlic cloves, sliced (optional)
1 teaspoon dried oregano (optional)

Directions

Wash the chillies thoroughly and pat them completely dry.
Remove the stems and slice the chillies into rings, or leave small chillies whole if preferred.
Place the chillies in a bowl and toss with the salt.
Let them sit for 12 hours or overnight to draw out excess moisture.
Rinse the chillies lightly and drain well.
Soak the chillies in vinegar for 1 hour.
Drain thoroughly and spread them on clean kitchen towels.
Allow the chillies to air-dry until no excess moisture remains.
Pack the chillies into sterilized glass jars, adding garlic and oregano if using.
Pour enough oil over the chillies to completely cover them.
Remove any trapped air bubbles by gently tapping the jars.
Seal tightly and refrigerate.
Allow the chillies to mature for at least 3 to 5 days before using for the best flavor.

Servings and timing

Servings: Approximately 40 servings
Prep Time: 20 minutes
Salting Time: 12 hours
Vinegar Soaking Time: 1 hour
Resting Time: 3 to 5 days
Total Time: Approximately 4 to 6 days

Variations

Garlic Chilli Oil Preserve: Add extra garlic slices for a savory flavor.
Herb-Infused Version: Include oregano, thyme, or rosemary.
Mixed Chilli Preserve: Use a blend of mild and hot chillies for complexity.
Smoky Variation: Add smoked paprika to the jars.
Lemon-Infused Chillies: Include strips of lemon peel for brightness.
Extra-Hot Version: Use bird’s eye or other very hot chilli varieties.

Storage/Reheating

Storage

Store the jars in the refrigerator at all times.
Ensure the chillies remain completely submerged in oil.
Use clean utensils when removing chillies from the jar.
Consume within 1 month for the best quality and safety.

Reheating

Reheating is not necessary.
Allow the jar to come to room temperature briefly if the oil solidifies in the refrigerator.
Use the chillies and flavored oil directly in recipes.

FAQs

What type of chillies work best for preserving in oil?

Most fresh chillies work well, including red jalapeños, Fresno peppers, cayenne peppers, and bird’s eye chillies.

Why do the chillies need to be dried before adding oil?

Removing moisture helps improve texture and reduces the risk of spoilage.

Can I use different oils?

Yes, olive oil and neutral vegetable oils are both popular choices depending on the desired flavor.

How long should the chillies sit before eating?

They develop the best flavor after resting for 3 to 5 days.

Can I add garlic to the preserve?

Yes, garlic is a common addition that adds extra flavor, though it should be stored refrigerated.

Why must the chillies stay submerged in oil?

Keeping them fully covered helps maintain quality and minimizes exposure to air.

Can I use dried chillies instead of fresh ones?

Yes, although the texture and flavor will differ from fresh preserved chillies.

What can I use preserved chillies for?

They are excellent on pizzas, sandwiches, pasta dishes, grilled meats, roasted vegetables, and salads.

Can I freeze preserved chillies?

Freezing is generally unnecessary, as they keep well under refrigeration for their recommended storage period.

How spicy are preserved chillies in oil?

The heat level depends entirely on the type of chilli used, ranging from mild to extremely hot.

Conclusion

Preserved Chillies in Oil are a simple and flavorful way to keep the vibrant taste of fresh chillies on hand. Their rich, spicy character can instantly elevate a variety of dishes, making them a valuable addition to any kitchen. With proper preparation and storage, you’ll have a versatile condiment ready to add heat and flavor whenever you need it.

Preserved Chillies in Oil

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Preserved Chillies in Oil are a bold and versatile condiment that combines the heat of fresh chillies with the richness of oil. Perfect for pizzas, pasta, sandwiches, marinades, and grilled dishes, they add vibrant flavor and spice to everyday meals.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 5 days
Yield: 40 servings
Category: Condiment
Method: Preserving
Cuisine: Italian
Diet: Vegan

Ingredients

500 g fresh red chillies
2 tablespoons coarse salt
1 cup white vinegar
2 to 3 cups olive oil or neutral vegetable oil
4 garlic cloves, sliced (optional)
1 teaspoon dried oregano (optional)

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Instructions

Wash the chillies thoroughly and pat them completely dry.
Remove the stems and slice the chillies into rings, or leave small chillies whole if preferred.
Place the chillies in a bowl and toss with the salt.
Let them sit for 12 hours or overnight to draw out excess moisture.
Rinse the chillies lightly and drain well.
Soak the chillies in vinegar for 1 hour.
Drain thoroughly and spread them on clean kitchen towels.
Allow the chillies to air-dry until no excess moisture remains.
Pack the chillies into sterilized glass jars, adding garlic and oregano if using.
Pour enough oil over the chillies to completely cover them.
Remove trapped air bubbles by gently tapping the jars.
Seal tightly and refrigerate.
Allow the chillies to mature for 3 to 5 days before using.

Notes

Use a blend of mild and hot chillies to customize the heat level.
Add garlic, oregano, thyme, or rosemary for extra flavor.
Ensure the chillies remain fully submerged in oil during storage.
Store refrigerated at all times.
Use clean utensils when removing chillies from the jar.
The flavored oil can be used in dressings, marinades, and cooking.
Consume within 1 month for best quality.

Nutrition

Serving Size: 1 tablespoon
Calories: 45 kcal
Sugar: 0 g
Sodium: 140 mg
Fat: 4.5 g
Saturated Fat: 0.6 g
Unsaturated Fat: 3.7 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0.3 g
Protein: 0.1 g
Cholesterol: 0 mg