Preserved Chillies in Oil are an ideal way to enhance the flavour of a dish. I regularly make a batch, as I go through them so quickly!
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.
Inspiration for the Preserved Chillies in Oil:
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. This pleased him immensely, and his family had been making this style of chilli for generations.
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 been making these for many years, always having a jar on hand and finding them a useful accompaniment to roast meats, pasta or pizza.
It pleases me very much to be able to pass on the inspiration for this recipe to you also – the chillies are an absolute delight.
Ingredients in the Preserved Chillies in Oil:
Long Red Chillies:
The heat from the preserved chillies will depend on the variety that you choose. I always buy the long, slender, red chillies 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. If you prefer very hot chillies you may like to add a couple of fiery, smaller chillies to your mixture.
Extra Virgin Olive Oil:
Extra virgin olive oil is the finest quality olive oil. It is naturally extracted by crushing the olives; crushing the olives releases their oil.
Wikipedia advises that this ancient practice has been in use since the Greeks began pressing olives over 5,000 years ago. Some lower quality oils are made using heat or chemicals to assist with the extraction of the olive oil.
I prefer to use extra virgin olive oil for the extra flavour it provides. In addition, it is at the heart of the much-praised Mediterranean Diet being an excellent source of healthy fat and health-benefiting antioxidants.
Cooking Salt:
For the vinegar brine, I use coarse kitchen salt, not fine table salt. This may also be known as kosher salt.
White Vinegar:
Distilled white vinegar is often recommended for pickles and preserves. However, you can also use white wine vinegar. They each will have an acidity content of around 5% and when combined with the salt assist in the preservation of the chillies.
How to Make the Preserved Chillies in Oil:
I carefully wash and dry the chillies thoroughly and remove the stalks. I then finely slice the chillies, seeds included.
In a non-reactive bowl (ie: glass or ceramic), I place the chillies. I then prepare a vinegar and salt brine, and cover the chillies with it.
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 do not last that long.
Tips for Success:
It is important to select firm, brightly coloured, fresh chillies. They should have shiny skins without blemishes. Do not select any with wrinkled skin or soft spots.
Whilst long, red chillies are generally of mild-moderate heat, this is not always the case. For this reason, I recommend that you wear food-safe, disposable gloves when handling the chillies.
Avoid touching your face or eyes as the active ingredient, capsaicin, can irritate the skin and cause burning. Discard your used gloves and carefully wash your cutting board and knife.
Wash the chillies thoroughly in cold water and carefully dry them on a kitchen towel, before slicing them and placing in the vinegar brine.
It is important to soak the chillies at least 24 hours. On occasion, I have left them in the brine for 48 hours without ill effect. The acidic vinegar and the salt are the preserving agents in this recipe.
For freshness and to maintain a vivid colour, I prefer to make the batch size as specified. After topping the brined chillies with olive oil, wait for a few minutes. There will be some air pockets and the oil will drain further. Top up with extra oil if necessary.
To prevent the growth of bacteria, place the brined and drained chillies into a sterilised glass jar. Details for sterilising the jar are in the recipe below.
When it comes to serving the Preserved Chillies in Oil:
This recipe for Preserved Chillies in Oil will enable you to enjoy their spiciness all year. It is an easily prepared condiment which is a great addition to many dishes.
In fact, I have even been known to add it to my breakfast toast with tomato or mashed avocado.
It is delicious on top of pizza or pasta, salads, meat and vegetables.
I serve it with my Greek Chicken and Salsa and Mediterranean Beef Stew, to name a few!
More suggestions for these ingredients:
Long red chillies feature in these tasty recipes:
- Sweet Chilli Sauce
- Roasted Mediterranean Olives
- Baked Feta with Olives and Rosemary
- Tomato Chili Jam by Another Food Blogger
Other fantastic edible gift ideas:
Preserved Chillies in Oil make the perfect gift!
Here are some more ideas that work well:
Enjoy these delicious Preserved Chillies in Oil. I would love to know what you think in the comments below!
Alex xx
Preserved Chillies in Oil
Ingredients
- 200 gm long red chillies * stem and end removed
- 30 gm cooking salt *
- 1 1/2 cups white vinegar (5% acidity)
- 1 cup olive oil extra virgin
Instructions
To Sterilise the Jars:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts.
Preheat the oven to 130 Degrees C (270 F).
Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and allow to cool before filling. - Finely slice the long red chillies, seeds included. You may like to wear disposable gloves*.
- Place chillies into a non-reactive bowl, ie, glass or ceramic.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 sterilised 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.The chillies will last for about 3 months, but are best consumed within the first 2 as they do soften in texture the longer they sit in the oil.
Video
Notes
Nutrition
Is there any reason not to finish these with a water bath to extend the shelf life prior to first use? I would like to make a bigger batch, but cannot consume all within 3 month.
Hi Mauro,
I would be concerned that the water bath would alter the texture of the chillies and make them a little soggy.
One of the reasons we suggest 3 months is because the texture does start to change after this time anyway, and the flavour is at its best in the first 2 months – I think the water bath could alter this further.
If you have an excess of chillies to use and are looking for some other ideas, I also love to make this Red Chilli Paste and keep it in the freezer.
Kind regards, Alex
So easy and so delicious. Love these chillies.
Thank you, Rosa!
Easy and delicious – great flavour booster to food. Thank you! The whole family enjoys.
Thank you, Maria!
This method would appear to pose a risk of botulism developing? If not could you explain how it is good safe without pressure canning?
Hi there,
The soaking of the chillies in vinegar and salt for 24 hours gives the chillies the required acidity to make them shelf-stable.
We have had a government food pathology specialist test the chillies at both the 3 month mark, and shortly after they were jarred in the oil.
The pH level was found at both times to be approximately 3.2, meaning it is at an acidic level where botulism should not be able to survive. (Source: CSIRO)
Please feel free to contact us with any further queries.
Do you rinse the chillies before putting them in oil?
Hi Cathy!
No need to rinse – just drain well. The vinegar solution helps to preserve the chillies.
Enjoy!
Once I start using can I add extra olive oil to keep peppers covered? Or to reduce the heat if I’m using extreme peppers.
I like to use the oil on pasta but then the peppers are no longer covered…
Hi Donna,
That is absolutely fine! We recommend keeping one batch for about three months, but you could certainly top up the oil during that time.
Enjoy the chillies!
Hi Alex,
Made my peepers in the jars they came out marvelous thankyou for the tips love them and so does the family.
Thankyou so much
Thank you, Luisa!
I am so glad you and the family love them.
Kind regards, Alex
Excellent!
Thanks, Nick!
Just made batch TEN 🙂
These are the best!!!!!
Batch ten!! That is fantastic! So glad you are enjoying the chillies, Lisa 🙂
How long are they good for?
Three months, but I prefer to consume within two, as the texture of the chillies does start to soften after this time.
Hi. How long will this recipe last for once made please? Thinking of making it for Christmas presents but will it still be ok then and not mouldy!???
Hi Ness!
The chillies will last for about three months – but I would probably hold off making them for a little while. The flavour will intensify over time, so it would be better to make them a little closer to gifting time, and that way, it will give people the flexibility of a more mild or more intense flavour, depending on when they eat them and how hot the chillies you use are.
Kind regards, Alex
Hi Alex!
Thank you for this delicious recipe. I’ve made it twice now and neither time has it lasted for long at all – we add the chillies to everything!
I’m going to make some jars to give as Christmas gifts.
I appreciate your delicious recipes and look forward to trying more. Pleased to have found your blog.
Best,
Barb
Hi Barb!
Thank you so much for your kind message. How lovely you’re enjoying the chillies so much, and that is a great idea for Christmas!
Love to hear what recipes you will be trying next!
Kind regards, Alex
Sorry to say but the peppers had such a strong vinegar taste that they were inedible.
I followed your recipe exactly.
Hi Patricia,
I am sorry to hear that. We have made these chillies for many years and have never found this.
The vinegar is what keeps them shelf-stable, and the chillies do take on a slight taste, but they certainly should not be inedible.
I wonder if perhaps they could have been drained for longer, and did you consume immediately when you put them in the oil or let them sit? The latter is fine, but the longer they sit in the oil, the more mellow the vinegar taste will be, and perhaps that would be more to your liking.
Either way, I am sorry that the chillies were not to your taste.
Kind regards, Alex
Hi Alexandra
Just made these but on re-reading your recipe I realise you were using 5% white vinegar whereas I’ve used 10%. May be that’s why some folk find the chillies too vinegary? Could make the recipe a little clearer so that others don’t make the same mistake. Still hoping they’ll be yummy nonetheless!
Hi Simon!
Thanks for bringing it to our attention that it was in the post and not the recipe – we appreciate it! We are about to update this recipe in full, and will be sure to clarify this.
Kind regards, Alex
Great!
Thanks, Libby!
Hi have some homegrown chillis . I have them soaking now . Do I leave them on the kitchen side or in the fridge? Thank you
Hi Emma!
Just in a cool place in the kitchen will be fine – no need to put in the fridge.
Enjoy your chillies!