Homemade Chilli Oil


Now’s for another food gift that you can get made ahead easing some of the pressure in the lead up to Christmas! The sooner you make this, the more infused and delicious it will be by the time you give it as a gift.


Be sure to make an extra bottle for yourself. This oil is wonderful drizzled over roasted squash or Brussels sprouts and walnuts.


I used some chilli’s I dried hanging in the airing cupboard since summer plus I topped the bottles up with some packaged dried chilli’s as they have an almost smoky fragrance that makes the oil extra special. Use any dried chilli or mixture you like, just make sure they are dried and not fresh or your chilli oil will only last a couple of weeks.


Remember, the longer you leave it the hotter it will be, so always test it before you use it if you are cautious about spice level. If after a few weeks you want to hold it at a certain heat level, simply strain the chilli out and re-bottle it. Or, you can keep topping the oil up as you use it to keep you in chilli oil for many months to come!


You can reuse a glass oil bottle, buy bottle or use jars to store this. Be careful sterilising bottles with plastic parts – do not put them in the oven! I did this by mistake and melted the plastic toppers all over my oven! Now I only sterilise using boiling which I think is safer anyway. Boil your bottles or jarsย fully coveredย in fast boiling water for 15 minutes. Add lids just for the final 5 minutes so as not to damage any seals. Remove with tongs onto paper towels to air dry (do not touch the inside with the tongs or your hands). You can keep the jars in the water for an hour after the heat has been turned off, after this time they will need to be re-boiled.


To replace the plastic toppers I melted, I placed pretty buttons on top of the rubber bottle stoppers and I’m actually really glad it happened as they now look really cute and more homemade! Now I’ve been purposely pulling the toppers off to replace with pretty buttons!


Ingredients: Per 250ml/1 cup of oil – multiply as necessary

  • 4 whole dried chilli’s
  • 1 tsp crushed dried chilli flakes and seeds
  • 250 ml/1 cup vegetable oil (such as rapeseed or non-virgin olive)
  • Extra large whole dried chilli for bottling (optional)


  1. Gently warm the oil in a saucepan on a medium-low heat until it loosens. Add the dried chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Do not let the oil begin to sizzle. Remove from the heat and leave the oil to cool slightly.
  2. When the oil has cooled slightly, carefully pour it into sterilised glass bottles or jars using a funnel or jug.
  3. Add the chilli flakes and dried chillies from the pan to the bottle and add an extra large dried chilli to the bottle neck for decoration if you wish. Seal the bottle securely.
  4. Keep the bottles in a cool, dark place, shaking the bottles once a week. The oil will get hotter and more coloured in time.
Calorie Count :: New Recipe

Per tablespoon


This entry was posted in Christmas, DIY, Gifts, Gluten-free, vegan, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

35 Responses to Homemade Chilli Oil

  1. I made chili oil with all the chilis we grew this summer! It’s great to have on hand, especially for Asian dishes but I haphazardly sloshed it in a pan without realizing it was the chili one once and got a nasty shock!

  2. So easy and beautiful isn’t it? I love the stuff. Did you see my chilli oil with an indian accent? X

  3. elizasherr says:

    I do something very similar, but I also add a cinnamon stick, black cumin seeds and some Chinese peppercorns. I make a tofu and Chinese celery salad, and this dresses it. Delicious! Beautiful post!

  4. foodbod says:

    Thank you, that looks great โ˜บ๏ธ I’ll definitely be making some x

  5. Serena says:

    Great gift idea! Might just do it!

  6. Violet says:

    What a wonderful gift idea for Christmas! Thanks so much Poppy! ๐Ÿ™‚

  7. Carole says:

    You have such great Christmas gift ideas! I love the bottles. Where did you find them?

    • Poppy says:

      Thanks Carole!
      The bottles are by Kilner, I got them from a craft store but you can get them online. The tops are a personal touch using buttons (see in post!) ๐Ÿ˜€

  8. wonderful idea, i love chilli and this would be perfect to pour over some noodles. Thanks for checking out tempermentalmaker.wordpress.com (:

  9. This is such a great idea! I’d be super happy to receive a gift like this! Sounds delicious!

  10. dapperdolly says:

    As always – wonderfully thought out and beautifully presented post!

  11. Amy says:

    I had a similar oil at a restaurant in New York called Raos. It was so delicious with the crusty bread they served. I love this stuff!

  12. Sophie33 says:

    I made this tasty chili oil withb the last remaining home grown dried chillies! It is amazing in flavour, Poppy! xxx

  13. Pingback: DIY Christmas: Beauty Gifts – Soap, Bath Salts and Salt Foot Scrub and Printable Labels | Poppy's Patisserie | Bunny Kitchen

  14. Pingback: Homemade Food Gifts (all vegan!)

  15. Harpreet says:

    Hi, i wanted to ask how long does it keep for with dried chilies and flaked chilies in it so without straining as i know fresh chilis make it go off. Also is there no risk of botulism with this recipe thanks.

    • Poppy says:

      Hi Harpreet, thank you for your questions. I have found that batches can vary on storage time, some start to go rancid after a month and others have been good for 6 months. It really depends on the status of your oil and chillis already. But I would say at least 1-3 months storage.
      As for botulism – of course there is always a risk in both manufactured foods and home preserved foods. All I can suggest is taking the best precautions; fully sterilise jars and equipment, use dried not fresh chillis and heat the oil (use a thermometer to reach 120’c or above to kill the bacteria) before cooling.
      I will add a note to the recipe. I hope this helps.


  16. Just found your blog on the foodies 100 list. This chilli oil is right up my street! Rosana

  17. I grow all my own Chili’s. I usually do 2 types of oil, Olive oil and Rape seed. I do a general mix of the more friendlier chillis that I’ve dried and stored from last year’s crop and then in 1 I add 2 or 3 fresh Scotch bonets (depending on size) and the other 5 or 6 of which ever I’ve tried to grow that year. Last year it was Bhut Jolokia. This year its the Naga! I crush the dried and rough chop the fresh, add a bit of garlic, some szechaun peppercorns and a bit of Star anisse! I dry fry the lot gently until the smell becomes irritating to the eyes (be careful not to over fry or you’ll either ruin the oil or your eyes!!) and add the oil! gently bring it to a simmer and leave for about 30 minutes on low (vented covered) i then turn the hob off and leave to cool down. I was distracted this year and it was left over night, this may need watering down lol. Then following the same with the sterilising, except I use sterilising fluid instead of boil, then I sieve through an openish sieve into the bottles. Add 2 of the fresh chillis and leave in a dark place for 7 to 10 days.
    Then I resieve it through a coffee filter to get the final little bits out, putting the whole ones back in and store for 4 weeks in a cool dark place before rebottling a small amount into a presentable bottle! This then gets given to our friends along with my hubbies homemade Christmas pudding rum! happy christmas all around!
    1 Question though (And why I found this page!) I also freeze a small stock of crop. Would you say yes or no to using a frozen one intead of the fresh cilli when brewing? x

    • Poppy says:

      Thank you for sharing your method. I love the additional spices you use!

      In answer to your question – I would not recommend using frozen chilli’s for bottling as the higher moisture level is likely to cause bacteria growth. You could use the frozen chillis to flavour a little bit of oil for immediate use like for roasting veg or potatoes or for salad dressings but never to store.

      You could also blend them with vinegar to make a handy chilli paste.

      I hope this helps?

      Poppy ๐Ÿ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s