Chillies in Olive Oil

This is such a simple way to preserve a glut of Chillies from your garden, or even Chillies you find on offer in the Supermarket. At the end of this year I had a glut of chillies and felt rather than just drying them I would like to do something a little different, hence I put them in Jars and covered them with oil; since jarring these Chillies, I thought what an attractive gift they would make for Christmas, so here is how I made them:

You will need some attractive jars;

a good couple of handfuls of mixed Chillies (both size and colour);

and good quality Olive Oil.

My advice would be to wear rubber gloves when working with Chillies.

With the large Chillies you can cut them in half, for small ones don't bother; it's up to you how many seeds you leave in the chillies. Take the stalks off by cutting the ends off the Chillies. Arrange the Chillies on a roasting rack and place in a preheated oven at 130°C (266°F) (Fig 1) and leave them until they are dry but not burnt. At this point, take them out of the oven and allow them to cool down completely. Trying to arrange them attractively, pack the Chillies into the jars; top up with Olive Oil, then gently tamp them down to get out all of the air. Tighten the lids on the jars (Fig 2) and place in your store cupboard for use as and when required – good for Cold meat and cheese platters serve with Olives, or to add to stews etc. – they should last for several months.

You can also use the Chilli infused oil once you have eaten the Chillies.

 

Figure 1 Figure 2