Tart London: How to make Chilli Oil

Let’s talk about heat: the kind of tantalising chilli heat that makes your pulse and endorphins race.

The kind that makes you feel alive. Chilli is tongue-numbing, moreish, mood-boosting and addictive. But unlike a drug, chilli isn’t bad for your health. It helps aid longevity, as it is high in antioxidant health-boosting carotenoids. Chillies also contain up to seven times the vitamin C levels of an orange, help fight sinus congestion and aid digestion. We have no qualms about adding them to practically everything: poached eggs on toast, herby marinades for barbecued meat, roasted vegetables and salads… you name it, it can probably be improved by a kick of chilli.

Understanding the various types of heat is crucial when it comes to cooking. Some, like the Scotch bonnet, hit you hard and fast and leave you gasping for cold milk. Others, like Kashmiri chilli, build gently like a hot water tank in your tummy. Chilli oil is a beautiful, unique gift for someone when poured into a glass jar or bottle and tied with ribbon with a nice label. We both gave this to family members as Christmas presents last year — useful if you’re feeling the pinch. Once you’ve made your first batch you’ll see how easy it is.

This oil is a staple in our kitchen. We pour it on pizza and stir-fries as well as adding it to dressings and sauces. It’s also our secret weapon for hangovers — a trickle over a cheese toastie or mac and cheese blows the cobwebs away. Get experimental and infuse it with other great flavours like woody herbs, whole spices or lemon rinds. One of the loveliest presents we’ve received was a large glass bottle filled with good quality olive oil, bay, rosemary, pink peppercorns, garlic, dried chillies and lemon. It looked like a little fairy-tale woodland in a bottle.

Chilli Oil

Ingredients (Makes 1 jar)