Preserved Chillies in Oil are an ideal way to enhance the flavour of a dish.
I first came across this style of chilli some years ago at our favourite pizza restaurant. The owner had a personal jar of preserved chillies, his own personal stash. Knowing how much I enjoyed them, he brought them out whenever we dined there.
I asked how they preserved the chillies and received some very vague instructions. There was, of course, no actual recipe, just an outline of what they did, so I interpreted and adapted this as best I could and was delighted with the result. I have now made these for many years, always having a jar on hand and finding them a useful accompaniment to roast meats, pasta or pizza.
The heat from the preserved chillies will depend on the variety you choose. I always buy the long, slender red chilli, and these generally have a deep warmth without an overt hit. The heat of the chillies does seem to vary according to the seasons, but even when they are very mild they add a beautiful flavour.
The chillies sit in a vinegar and salt bath for 24 hours which removes some of their moisture and assists with the preservation.
After that time they are drained, packed into a sterilised jar and completely covered with olive oil. It’s that simple. They seem to last indefinitely as long as they remain covered with oil, but mine don’t last that long. The beauty of this recipe is that you can make as much or as little as you like. And after they’re gone the oil is not wasted, I use it in braised dishes or pasta sauces.
The chillies are the perfect gift! If you are looking for some more edible gift options, be sure to check out our Balsamic Glaze!
Enjoy, and let us know what you think in the comments below!
Xx Alex and Faye
Chillies Preserved in Oil
These preserved chillies are a great condiment to many dishes. You can always have some on hand with this quick and easy recipe for chillies preserved in olive oil.
- 200 gm long red chillies * stem and end removed
- 30 gm cooking salt
- 1 1/2 cups white vinegar
- 1 cup olive oil extra virgin
Finely slice the long red chillies, seeds included. You may like to wear disposable gloves*.
Place chillies into a non-reactive bowl, ie, glass, ceramic or plastic.
Cover with a vinegar and salt brine, using a ratio of 20 gm of salt to 1 cup of vinegar.*
Stir well, cover and leave for 24 hours.
Drain well, place the chillies in a glass jar and cover with extra virgin olive oil. *
There will be some air pockets; wait until the oil has settled, you may need a little extra.
* This is the weight of the chillies after the stems had been removed.
* I find the long red chillies have a mild heat. When I want to amp up the heat I add a few of the small, red, very hot chillies.
* If you’re not wearing disposable gloves, be careful and do not touch your eyes.
* Ensure the chillies are covered with the brine solution.
* Always ensure there is sufficient oil to cover the chillies. As you are enjoying them, I use some of the oil in pasta sauces.
* For 200 gm chillies, and the container in which I stored them, I used 1 cup of oil. Depending on the container, you may need a little more.
* This is a flexible recipe and can be made to a smaller or larger quantity. Just use the ratio of 20 gm of salt to 1 cup of vinegar for the brine, and always ensure the chillies are completely covered with olive oil.