Homemade Pili Pili Chili Oil with Basil and Garlic
This homemade pili pili oil blends olive oil with fresh red chilies, basil, garlic, and black pepper. It is a quick finishing condiment for pizza, pasta, and grilled food, with a loose, pourable texture and a fresh garlic bite. Make a small batch, adjust the chilies to your taste, and keep the finished oil refrigerated.
Ingrédients
- 1 cup olive oil
- 2 small fresh red bird's-eye chilies stems removed; use 1 for gentler heat or up to 4 for very hot oil
- 2 medium garlic cloves peeled
- 1/4 cup loosely packed fresh basil leaves
- 1/8 teaspoon freshly ground black pepper
Instructions
- Wash and thoroughly dry the basil and chilies. Slice the basil and put it in a clean, dry blending cup.
- Wearing gloves, remove the chili stems and finely slice the chilies. Add them to the cup.
- Roughly chop the peeled garlic and add it to the cup.
- Add the olive oil and pepper. Use a narrow cup deep enough to keep the blender head submerged.
- Blend in short bursts for about 20 to 30 seconds until finely speckled and pourable. Unplug the blender and taste a few drops on bread. Adjust the heat with a little more oil if necessary.
- Transfer to a clean, dry container, label with the preparation date, and refrigerate immediately at 40°F or below. Shake or stir before use. Use within four days of preparation or freeze small portions promptly.
Vidéo
Notes
Yield is about 1 1/8 cups; one portion is 1 tablespoon. Calories are approximate. Chili heat varies; begin with less if needed. This oil is not shelf-stable. Do not keep for weeks, store at room temperature, or home-can it. Refrigerate immediately and discard after four days, or freeze promptly. Added lemon or vinegar does not make this an acidified preservation recipe.