Homemade chili oil is a must have for every kitchen—at least, it is if you ask my little brother, Anders. He loves chili oil, and when we planted our own chilis in the spring, we had no doubt as to what the chilies were to be used for. We picked a huge bunch of different kinds of chilies last weekend. We used “Red Cap Mushroom” chilis in this recipe. They’re at the strong end of the scale, but you can use whatever chili you like, depending on how strong or mild you would like it. Use the chili oil in kebabs/shawarma, sandwiches, gyros, tacos, nachos or stir it into creme fraiche (sour cream). Enjoy!
Rinse the chilies and chop them finely (use rubber gloves, if necessary). Put the chilli, minced garlic and water in a small saucepan, heat it and simmer for about 5 minutes until the water has almost evaporated. Add the sundried tomatoes, tomato puree and spices and heat it well through. Remove the saucepan from the heat and allow it to cool slightly before adding half of the olive oil. Put the chili paste in a sterilized jar and pour over the rest of the olive oil. Store the chili oil in the refrigerator. Always be sure to use a clean spoon when removing the oil, so it can last for a while. Enjoy!