Preserved Chillies in Oil

Preserved Chillies in Oil
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Preserved Chillies in Oil - It's Not Complicated Recipes #vegan #vegetrian #glutenfree #sidedishes

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

5 from 25 votes

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.

Course Condiment, Side Dish
Cuisine Italian
Keyword chillies, condiment, oil, preserved
Prep Time 15 minutes
Brine Time 1 day
Total Time 1 day 15 minutes
Servings 1 Jar
Calories 339 kcal
Author Alexandra


  • 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


  1. Finely slice the long red chillies, seeds included. You may like to wear disposable gloves*.

  2. 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.

  3. Drain well, place the chillies in a glass jar and cover with extra virgin olive oil. *

  4. There will be some air pockets; wait until the oil has settled, you may need a little extra.

Recipe Notes

* 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.

Nutrition Facts
Chillies Preserved in Oil
Amount Per Serving
Calories 339 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 11653mg507%
Potassium 644mg18%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 10g11%
Protein 3g6%
Vitamin A 1905IU38%
Vitamin C 287.4mg348%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Preserved Chillies in Oil
Gluten Free and Vegan Chillis in Oil - It's Not Complicated Recipes #vegan #glutenfree #chili #chilli #pantry #easyrecipes
Gluten Free and Vegan Chillis in Oil - It's Not Complicated Recipes #vegan #glutenfree #chili #chilli #pantry #easyrecipes

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  • 57
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129 Comments on “Preserved Chillies in Oil”

    1. Hi Jess! πŸ™‚ I use the milder long chillies for this – it gives a nice warmth, without the overwhelming heat of some chillies. Hope you get to try it, and please let me know what you think πŸ™‚

  1. I love chili peppers! Whenever I make homemade tacos (I just did last night!), I like adding chili peppers for that extra bit of heat.

    Thanks for the tip! x


  2. This is awesome! And so simple! I’m a sucker for anything spicy, so I’ll definitely be making this!

  3. Hi. I’m so excited by this recipe, can’t wait to try it…thing is, I have an amazing chili plant at home but it’s been a little neglected and the chili’s on the bush are basically dried, I still use them for different things but could I still soak them in the brine to bring them back to life and make the oil? Or should I show my plant some love and use the next fresh batch that grow?? Thanks x

    1. Hi Alanna – I would use a fresh batch for this application. But your dried ones do not have to go to waste… you could use a little olive oil straight on them and make a dried chilli oil! Will be quite different to this recipe but delicious all the same xx

    1. Hi Lorraine – I haven’t tried it with whole chilli before, so I couldn’t say for sure. If you do give it a try though, please let me know how it goes πŸ™‚

    1. Hello Rose, no need to refrigerate – just store in the pantry/a cupboard πŸ™‚ The oil would solidify if refrigerated. Just make sure the oil level doesn’t get too low, and you’ll be fine.

  4. I can’t do spicy food but I wonder if this works for other peppers like the sweet ones? I know this method is common in many other countries because they do not have electricity all the time…

  5. Thank you for sharing the recipe for your preserve chillies oil. I sometimes make the same thing.

  6. This is one of my favorite things! My 90 year old Caribbean gma still makes this and uses it for so many dishes!

  7. 5 stars
    I got a lovely stash of dried chilies. I am going to try it with them. I have 12 different kinds and I think they would be awesome infused in oil.

  8. This sounds soo good! I need to make this asap! Never thought about it until now πŸ™‚ xo, Suzanne

  9. Pingback: Roasted Cherry Tomatoes - It's Not Complicated Recipes

  10. Thanks, this is EXACTLY what I was looking for. Every other recipe I read wants you to roast the chillis, which destroys their texture and heat.

    You need to revise the note at the end – you’ve referred to a salt:water ratio instead of salt:vinegar.

    Thanks again. Now we can keep most of the chillis we grow for our own use instead of giving away the excess crop during the season and having to buy in later. All part of being self-sufficient! (May give away preserved ones for gifts though…)

  11. 5 stars
    Sounds delish and so damn SIMPLE too. I always have pickled chili’s in the fridge but might try this method when they run out

  12. These look good to add to sauces and other dishes. About how long will they last and do they have to be refrigerated? I tend to use condiments slowly in dishes so I might have to decrease the number of chillies I use.

    1. Hi Dominique!
      They do not have to be refrigerated – I just keep mine in the pantry.
      They will last for about 6 months – just make sure the oil is always covering the chilli πŸ™‚

      1. Hi there. Brand new to the site.
        Love it. Have some home grown long red skinny chillies and want to make Christmas gifts. Going to thrift stores for some unique jars.
        Thank you

  13. Looks delicious! Nomnom! I love chillies, the hotter the better but always am afraid to buy more because I hate it when products get spoiled. Your way sounds ideal to me

  14. 5 stars
    How I love chillies! Spicy meals are my favorites. Thanks for letting me know that I can soak them up in vinegar and the oil…does it sound less spicy? I suppose.

  15. 5 stars
    I remember my mom used to make this preserve and good spices for our table. It is affordable to prepare too.

    1. Hello Andrea!
      I would give them a stir a couple of times – they should start to sink as they take on the brine.
      Most important for them to be well covered once you get to the stage of placing them in the oil πŸ™‚
      Let me know how you get on!

  16. I have some Birds Eye chilli. Do I have to chop them up or can I leave them whole. I’m going to try this recipe it looks fantastic. Thank you.

    1. Hi Brenda!
      I have only ever prepared this recipe with whole chillies, so I would be inclined to suggest chopping them first. If you do try them whole, however, I would be curious to know how you get on.
      Hope you enjoy the chillies!

    1. Hi Heather, I discard the vinegar. Although on occasion I make another batch of chillies and put them in the same vinegar. Hope you try them. πŸ™‚ πŸ™‚

  17. 5 stars
    I never thought of preserving chillies in oil! This is a fantastic idea and love how it enhances the flavor!

  18. I have never kept chillies like this before but it’s an awesome idea! Just chillies waiting for you to put in your stews, casseroles etc. I would love to make chilli and garlic olives with this!

  19. 5 stars
    I have always loved preserved chilies in oil, they are so perfect for so many dishes! Meat dishes, tacos, pizzas, on top of rice, just to name a few! These look perfectly delicious and so easy! Thanks for this recipe!

  20. 5 stars
    I love chillies and I can think of so may great things to use these for! These are definitely a must keep on hand!

  21. 5 stars
    This is definitely a project for me for one of the weekends. Great way to prepare chillies and a wonderful way to spend some time in the kitchen. I love the idea of leaving the chillies in a salt and vinegar bath – I’ve used this approach with some other produce before.

  22. 5 stars
    What a fab gift idea! I love chillies so would love to received preserved chillies as a gift.

  23. 5 stars
    Wow, this recipe will be very useful. I used to by chillies every now and then in small amount, cuz it just dries as days pass. Preserving it willsave me more time and effort.

  24. 5 stars
    Thank you. You’ve solved the wonderful problem of a glut of chillies which have ripened before i go on holiday tomorrow ?️?️?️?️???

  25. 5 stars
    I made this with 1200g of Cherry Bomb peppers. I used my food processor to slice peppers. It’s really good! Thank you very much for sharing the recipe!

    1. Hi Deb! We haven’t tried with vegetable oil to be honest – we prefer the taste of the olive oil. But I don’t see why it wouldn’t work.
      Enjoy – Alex

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