Once you experience the versatility of these Preserved Chilies in Oil, you may find them to be an essential pantry staple. Their rich, complex flavour enhances a wide range of dishes, making them a valuable addition to your culinary repertoire. Best of all, they are incredibly simple to prepare.
Chillies are in season during the warmer months, typically from November to March in the southern hemisphere. They offer a variety of heat levels, from the mild cayenne to the fiery red chillies. To prevent the growth of bacteria, it is essential that the jar be properly sterilised and always use clean utensils when removing chillies from the jar.
The chillies will last up to 3 months but are best consumed within the first 2 months as they soften in texture the longer they sit in the oil. Alternatively, you may prefer to store them in the refrigerator. The olive oil will solidify and become cloudy but will become liquid again when the chillies return to room temperature.
Check out below in the recipe the quick overview of different types of chillies and their heat levels!
Preserved Chillies in Oil
Ingredients
- 200gm long red (cayenne) chillies or any other variety
- 1½ tbsps coarse salt
- 1½ cups white vinigar
- 1 cup extra virgin oil
Instructions
Prepare the Chillies: It's recommended to 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.
- Carefully wash and thoroughly dry the chillies, do not use any which have blemishes or bruises.
- Remove the stalks and finely slice the chillies, seeds included, or blitz them in the food processor.
- In a non-reactive glass or ceramic bowl, prepare the vinegar and salt brine.
- Combine the two ingredients and stir them well.
- Add the chillies along with their seeds.
- Ensure that they are covered with the brine, adding more if necessary, using a ratio of 1 tablespoon of salt for each cup of vinegar.
- Stir the chillies then cover them with cling wrap and set them aside in their vinegar and salt bath for a minimum of 24 hours.
- Stir once or twice during this time.
- This process removes some of their moisture, increases acidity, and assists with the preservation.
- Sterilize the glass jars that you are using, make sure the metal lid has been washed in the dishwasher or by hand in hot soapy water and rinsed well.Just check that the metal lids do not have rubber inserts.
- When ready, drain the chillies well in a fine sieve, discard the vinegar, pack the chillies into the sterilised jar and completely cover them with olive oil.
- Wait for the air bubbles to settle; you may need to add a little extra.
- Store the chillies in a cool, dark place.
Here's a quick overview of different types of chillies and their heat levels:
- Cayenne Peppers: Heat Level: Medium – Commonly used in powdered form, cayenne peppers have a bright red color and a moderately hot flavour, making them a versatile ingredient in many dishes.
- Jalapeño Peppers: Heat Level: Mild to Medium – These green or red peppers are popular for their tangy flavour with a hint of heat. When picked while green, they are milder but still pack a punch.
- Serrano Peppers: Heat Level: Medium to Hot – Serrano peppers are similar to jalapeños but with slightly more heat. They are often used in salsa and sauces.
- Habanero Peppers:Heat Level: Very Hot – Known for their intense heat and fruity flavour, habanero peppers are usually orange or red. They can significantly spice up any dish.
- Ghost Peppers (Bhut Jolokia): Heat Level: Extremely Hot – Ghost peppers are one of the hottest chillies in the world. They have a slow-building heat that can reach its peak after a few minutes.
- Carolina Reaper: Heat Level: Extremely Hot – Recognized as the hottest chilli pepper in the world, the Carolina Reaper delivers intense heat along with a sweet and fruity flavour.
Tips for Handling Chillies:
- The active compound in chillies, capsaicin, is what gives them their heat.
- Always wear food-safe gloves when handling very hot peppers to avoid skin irritation.
- The heat level of chillies can be reduced by removing the seeds and inner membranes where most of the capsaicin is concentrated.