Spicy Homemade Chili Oil
Here's a chance to make your very own chili oil! This summer I decided to try and see if I could grow chilies on my balcony. I don't have green thumbs, but somehow they stayed alive and even produced quite a lot of chilies! I've used my very first balcony chili harvest for my own chili oil - useful in dressings, drizzled over pizza, or even just left on the table to add a kick to any meal.
Spicy Homemade Chili Oil
A handful of dried chilies
A few cups of good extra virgin olive oil
To dry your chilies, thoroughly wash them, then leave them in an airing cupboard or in a place where they won't be disturbed. I wrapped mine loosely in kitchen towel and leave them in a cupboard for a few weeks. Once they sounds hollow when knocked and are crunchy to the touch, they're ready. If they go mouldy, do not use!
Once your chilies are dry, cut a few of them up and grind them with a pestle and mortar. You can also run them through a food processor to grind them up. Add your whole and ground chilies to a clean, sterilized bottle. Add your oil - enough to cover the chilies. Leave a few weeks to develop in flavor and spice level. Add more chilies to taste, and even add dried chili powder or flakes to bump up the spice.
Enjoy!
Looking for tender, spicy chicken with a crispy skin? Here it is, complete with Sriracha-Mayo marinade. Perfect with chicken wings for appetizers too.