The nose is running, the throat is burning and the eyes are tearing. Chilies are devils. Nevertheless they twist up pizza and other dishes. Chili oil, chili flakes and chili paste are a must in the kitchen! These hot stuff goes well with grilled veggies, curries or pasta. What about your green thumbs? Chilies are easy to plant. How nice to see them grow! I’m always proud of the harvest. My favorite recipe is chili oil with garden herbs and garlic. That’s fuel for all dishes with a twist or a perfect gift for friends.
Cut the chilies into slices and place them into a sieve. Hang the sieve into a bowl. Cover the chilies with sea salt. Allow to rest for 2 days to dehydrate them. Wash up the salt with a can of vinegar and water mixture. Prepare a baking sheet with parchment paper. Place the chilies on top of the sheet. Dry them in the oven at 80°C for 2 hours. Take them out and fill the pieces into preserving glasses. Add thyme and garlic cloves. Cover the ingredients with olive oil. Close the glasses and store them in the fridge.
Shopping list for two glasses of chili oil: 20-30 chilies, 1 bunch of thyme, 2-3 garlic cloves, 2 cups olive oil, 2 cups sea salt, 3 tbsp. vinegar.
Spicy greetings, your Chef’s Handyman team.