Preserved Chillies in Oil (2024)

When you try these Preserved Chillies in Oil, you will discover their versatility. In fact, such is their ability to add flavour to many dishes, you may in future decide to keep a jar of these on hand at all times. They are also super simple to prepare!

Why we love this recipe:

I have been making this recipe for many years. It originally came from the Italian owner of our favourite pizza restaurant. He had a personal jar of homemade preserved chillies which he brought to our table whenever we dined there. He was delighted that we enjoyed them as his family has been making this condiment for generations and shared with me the method to make them.

There was, of course, no actual recipe, just an outline of what they did, so I interpreted and adapted this and was delighted with the result.

This is a great condiment. I always have a jar on hand as they are perfect for people who like a little warmth with their meals. They are a good accompaniment to meats of all kind, poultry, pizza or pasta.

Ingredients in this recipe:

Long red chillies (cayenne chillies):

I use red cayenne chillies, they are the long, slender variety which generally have a deep warmth without an overt hit. However, the heat will depend on the variety that you choose.

The heat of the Preserved Chillies in Oil does seem to vary according to the seasons, but even when they are very mild, they add a beautiful flavour. If you prefer very hot chillies you may like to add a couple of fiery, smaller chillies to your mixture.

Cooking salt:

For the vinegar brine, I use coarse kitchen salt, not fine table salt. This may also be known as kosher salt.

White vinegar:

Distilled white vinegar is often recommended for pickles and preserves. However, you can also use white wine vinegar. They each will have an acidity content of around 5% and when combined with the salt assist in the preservation of the chillies. For this recipe, we do not recommend apple cider vinegar as it has a lower acidity level.

Do not use vinegar which is specifically sold for cleaning purposes; it has a much higher acidity content and is not intended for culinary purposes.

Extra virgin olive oil:

I prefer to use extra virgin olive oil for the extra flavour it provides. In addition, it is at the heart of the much-praised Mediterranean Diet being an excellent source of healthy fat and health-benefiting antioxidants.

Step by step instructions:

1. To begin, I carefully wash and thoroughly dry the chillies. Then, I remove the stalks and finely slice them, seeds included.

2. and 3. In a non-reactive glass or ceramic bowl, I prepare a vinegar and salt brine, then add the chillies together with their seeds. Ensure that they are covered with the brine, adding more if necessary. Acidic ingredients, such as vinegar, may react with bowls such as aluminium, copper or iron causing the ingredients to discolour and possibly take on a metallic taste.

4. Stir the chillies then cover them with cling wrap and set them aside in their vinegar and salt bath for a minimum of 24 hours. This process removes some of their moisture and assists with the preservation.

Tips for success and FAQs:

Safety precautions:

To prevent bacteria and the growth of botulism in vegetables, herbs or spices which are packed in oil, the CSIRO (Commonwealth Scientific and Industrial Research Organisation) in Australia has provided advice for commercially produced vegetables in oil. They must not have a pH greater than 4.6. This “can be achieved only by adding acid to the vegetable material”.

For this reason, we soak the sliced chillies in vinegar and salt for a minimum of 24 hours prior to bottling in oil to increase their acidity.

The jar in which the chillies are stored must be sterilised and I have given instructions in the recipe notes.

I store the chillies in a cool, dark location and have kept them for 2-3 months although generally I prefer to make small batches that are consumed within a few weeks. If you prefer, you can keep them in the refrigerator, but the oil will solidify and become cloudy. It does not look attractive but as the oil reaches room temperature it will again become liquid.

When removing chillies from the jar it is important to always use clean utensils.

We have had two batches of our chillies tested by a Government food testing laboratory. The first batch was two days old and registered a pH of 3.21 and the second batch was three months old and registered a pH of 3.28.

I suggest that if you are intending to make the chillies and would like to check their pH you could invest in a pH testing kit.

When it comes to serving:

This recipe for Preserved Chillies in Oil will enable you to enjoy their spiciness – it is an easily prepared condiment which is a great addition to many dishes.

I place a bowl of these Preserved Chillies in Oil on the table for many meals. They are delicious served with pizza, pasta, salads, meat, poultry or vegetables.

I serve them with my Greek Chicken and Salsa and Mediterranean Beef Stew, to name a few!

In fact, I have even been known to add them to my breakfast toast with tomato or mashed avocado.

More delicious recipes for you to try:

We love to use long red chillies in our cooking. You’ll find some more recipes featuring them here:

• Sweet Chilli Sauce
• Red Chilli Paste
• Roasted Mediterranean Olives
• Baked Feta with Olives and Rosemary
• Mushroom San Choy Bow

Homemade preserves, such as our Preserved Chillies in Oil, make a fantastic edible gift – here are some more of our favourite ideas:

• Homemade Pickled Jalapenos
• Bread and Butter Cucumber Pickles
• Japanese Pickled Ginger (Gari)
• Spicy Cucumber Pickles
• Pickled Daikon
• Beetroot Pickled Turnips
• Dill Pickled Cucumbers

Enjoy these delicious Preserved Chillies in Oil. I would love to know what you think in the comments below!

Alex xx

This post was originally published in September 2018. It has been updated with new photos and more information. The recipe remains the same.