Walk through any grocery store and you’ll find shelves full of flavored oils, vinegars, and alcohols infused with herbs and vegetables. Among these are vegetable oils infused with various chilies (hot peppers). The combinations are tempting, but they can be pricey. I rarely keep many specialty vinegar or oil infusions on hand because I use them infrequently — often only a few times a year.
Not long ago at a restaurant I noticed a bottle of olive oil infused with chili flakes on the table. I wanted a little extra flavor for my meal and was impressed by the gentle warmth of the chili oil. It added subtle heat and pepper flavor without the overpowering intensity of hot sauce like Tabasco, or chili pastes such as sambal, and without the vinegar-forward bite of many bottled hot sauces.
Red chilies picked from the garden
I wanted to recreate that meal at home and include a drizzle of chili-infused olive oil. Because capsaicin—the compound that gives peppers their heat—is oil-soluble, I wondered if I could make a quick, small batch of chili oil to use immediately with the dish.
Luckily, my garden still had ripe red chilies, so I picked a handful, knowing I didn’t need them all for the oil. Any extras went straight into the freezer for later use. If you don’t grow chilies yourself, most grocery stores sell a few pepper varieties year-round.
I used about nine small peppers; if your peppers are larger, reduce the number accordingly. I trimmed off the tops and chopped the peppers finely, keeping the flesh, skin, and membranes. This maximizes flavor and heat extraction.
Chilies on a cutting board
Next I combined the chopped chilies with about 1/2 cup of olive oil in a small bowl. Any neutral vegetable oil works fine, but olive oil complements many dishes nicely. I stirred the mixture to help the capsaicin and pepper flavors begin to infuse the oil. I didn’t add salt, though a pinch could enhance the overall taste if desired.
Olive oil infused with chopped chilies
I let the mixture steep for an hour, stirring occasionally to boost infusion. When I was ready to use it, I strained out the chopped peppers with a small wire strainer. The resulting oil carried the heat and flavor of the chilies without being overly hot or harsh—just enough warmth to enhance the meal.
Chili oil after straining out the peppers
The success of this quick chili oil shows that you don’t need a kitchen full of specialty infused bottles to add flavor to your cooking. With a few fresh peppers and a bit of oil, you can make a fresh, flavorful infusion in minutes and tailor the heat level to your taste—saving money and avoiding clutter while still getting a delicious, restaurant-style boost to your meals.