Simple Homemade Chili Oil Recipe
Chili oil made from homegrown chilies brings all dishes to the next level and improves our immune system simultaneously! The capsaicin chemical, which is found in chili, has been demonstrated to improve heart health, lower inflammation and enhance blood circulation. Chilli oil can also increase calorie burning and metabolism. And because homegrown and homemade is always better, here is my chili oil recipe:
- Chilies have to be completely dry. I mostly use Cayenne peppers (plants and seeds are available in my online shop at www.foodforestseeds.au)
- Cut off the woody ends, grind chilies into flakes, and move them into a sterilised jar. You can use any amount but I usually try to have the jar about half full.
- Heat some healthy liquid oil (not coconut oil) of your choice to 110°C. Take the pot off the heat and wait for about 5 minutes.
- Fill the jar with the hot oil and close the lid.
- Leave the jar in a dark place for about four weeks. Stir every couple of days or so. Store in fridge and use within one year.
Notes: *Be careful while handling the hot oil! *Do your research before trying any new foods. *I usually move the oil into smaller jars and use it one by one. It looks better and extends the shelf life of the other ones that are not taken out of the fridge until needed.
