Make easy homemade chili-infused olive oil with fresh peppers for a bold, spicy finishing oil that is delicious on pizza, pasta, meat, and vegetables.
Bold, fruity, and pleasantly spicy, this Easy Homemade Chili-Infused Olive Oil Recipe adds an instant burst of flavor to everyday dishes. Fresh chili peppers infuse extra-virgin olive oil with vibrant color, gentle warmth, and customizable heat.
Drizzle this flavorful oil over pizza, pasta, grilled meats, roasted vegetables, soups, and salads. It also makes a delicious dipping oil for crusty bread. Because this recipe uses fresh peppers, the oil must remain refrigerated and should be enjoyed within three days.
Prep Time: 10 minutes
Infusion Time: 24 hours
Total Time: 24 hours 10 minutes
Yield: About 1 cup
1 cup extra-virgin olive oil
6 fresh red or green chili peppers
Step 1: Prepare the Equipment
Wash and sanitize a glass jar and its lid. Allow both pieces to air-dry completely before using them.
Step 2: Prepare the Chili Peppers
Rinse the chili peppers thoroughly under cool running water. Pat them dry with a clean kitchen towel or paper towels.
Wear food-safe gloves while handling hot peppers and avoid touching your eyes or face. Using a sharp paring knife, carefully score each pepper lengthwise to help release its flavor and heat.
Step 3: Combine the Peppers and Oil
Place the prepared chili peppers in the clean jar. Pour the olive oil over the peppers, making sure they are completely submerged.
Seal the jar tightly and refrigerate it immediately. Do not leave fresh chili peppers in oil at room temperature.
Step 4: Infuse the Oil
Allow the oil to infuse in the refrigerator for up to 24 hours. Gently turn the sealed jar several times during the infusion period to distribute the flavor.
Taste the oil after several hours if you prefer a milder infusion. Hotter peppers may flavor the oil more quickly.
Step 5: Strain the Oil
Remove and discard the chili peppers after the oil reaches your desired heat level.
Strain the oil through a fine-mesh sieve or cheesecloth into a clean, dry container.
Step 6: Refrigerate and Serve
Seal the strained oil and return it to the refrigerator immediately. Label the container with the preparation date and use the oil within three days of the date it was made.
Discard any remaining oil after three days.
Fresh chili peppers contain moisture, so this homemade infused oil is not shelf-stable. Refrigeration is required throughout preparation, infusion, and storage.
Washing and drying fresh peppers does not make them safe for extended storage in oil. Never infuse fresh peppers in oil for two to three weeks at room temperature.
The oil may become cloudy or partially solidify in the refrigerator. This is a normal response to cold temperatures. Spoon out the amount needed and allow it to warm briefly before serving.
Jalapeños and other moderately hot peppers create a gentler infusion. Thai chilies and bird’s eye chilies produce considerably more heat.
For less heat, remove some or all of the pepper seeds and membranes before adding the peppers to the oil.
Drizzle the finished oil over pizza, pasta, soups, grilled chicken, steak, shrimp, roasted potatoes, cauliflower, or Brussels sprouts. It can also be whisked into vinaigrettes and marinades or served as a dipping oil for bread.
Do not use this fresh-pepper method for pantry storage, gift bottles, canning, or commercial preparation. A shelf-stable infused oil requires a scientifically tested process.
If the olive oil congeals, becomes cloudy, or partially solidifies in the refrigerator, that is normal and does not indicate spoilage.
Spoon out the amount you need and let it sit at room temperature for about 10 to 20 minutes. It will gradually return to a liquid consistency. You can also place the sealed container in a bowl of lukewarm water. Do not microwave it.
Keep the remaining chili-infused oil refrigerated, and do not extend the three-day storage limit by repeatedly warming and chilling it.
