How spicy is Calabrian chili oil?

It’s moderately spicy, but the heat is balanced with sweetness and smokiness. You can adjust the level by using fewer chilies.

Can I make it without garlic?

Absolutely. Garlic is optional and can be left out if you prefer a purer chili flavor.

How long does homemade chili oil last?

Stored in the refrigerator, it can last up to two months. Always check for signs of spoilage before use.

Can I use fresh chilies instead of dried or oil-packed?

Yes, but you’ll need to cook them thoroughly in the oil to remove moisture, which can shorten the oil’s shelf life.

Why does my chili oil taste bitter?

Overheating the oil or burning the chilies can cause bitterness. Keep the temperature low and steady during the infusion process.

What’s the best bottle for storing chili oil?

A dark glass bottle with a tight-sealing lid is ideal. It protects the oil from light and air.

Can I reuse the strained chilies?

Yes! Add them to marinades, pasta sauces, or soups for an extra punch of flavor.

Homemade Calabrian Chili Oil Recipe You Can’t Resist

Name: Calabrian Chili Oil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup extra virgin olive oil; 2 tablespoons Calabrian chili peppers, finely chopped (oil-packed or dried); 1 clove garlic, crushed (optional); 1 teaspoon dried oregano (optional); 1 teaspoon kosher salt; 1 strip lemon zest (approximately 2 inches long)

Description

Calabrian Chili Oil is a spicy, aromatic oil infused with the rich, bold flavors of Calabrian chili peppers. Perfect for drizzling over pizza, pasta, or roasted vegetables, this homemade version adds an original touch with a hint of lemon zest, creating a vibrant balance of heat and citrus.

Equipment

Small saucepan
Fine-mesh sieve or cheesecloth
Sterilized dark glass bottle
Thermometer

Ingredients

Scale

1 cup extra virgin olive oil
2 tablespoons Calabrian chili peppers, finely chopped (oil-packed or dried)
1 clove garlic, crushed (optional)
1 teaspoon dried oregano (optional)
1 teaspoon kosher salt
1 strip lemon zest (approximately 2 inches long)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chilies
- If using dried Calabrian chilies, soak them in hot water for 10 minutes until softened.
- Finely chop the rehydrated or oil-packed chilies.
Heat the Oil
- In a small saucepan, combine olive oil, chopped chilies, garlic, oregano, and lemon zest.
- Heat the mixture over medium heat, gently stirring, until it reaches 230°F (110°C). Use a thermometer to ensure precise temperature control.
- Once the oil reaches the desired temperature, reduce heat to low and simmer for 5 minutes.
Infuse and Cool
- Remove the saucepan from heat and let the oil cool to room temperature, allowing the flavors to meld.
- For a stronger flavor, repeat the heating process, removing the original chilies and garlic, and adding fresh chilies and lemon zest.
Strain and Store
- Strain the oil through a fine-mesh sieve or cheesecloth to remove solid particles.
- Transfer the infused oil to a sterilized, dark glass bottle with a tight-sealing lid.
- Store in a cool, dark place or refrigerate.

Notes

Adding lemon zest gives this recipe a unique twist, enhancing the chili’s natural smokiness with a bright, citrusy note. This variation complements a wide range of dishes, adding a fresh, zesty depth to the heat. Additionally, the lemon zest’s oils help amplify the aroma of the infusion, making it stand out from other versions.

Storage Tips

Store Calabrian chili oil in the refrigerator for up to 2 months.
Use clean utensils to avoid contamination.
Discard immediately if you notice spoilage (off smell, mold, or discoloration).

Serving Suggestions

Drizzle over pizza, pasta, or grilled vegetables.
Use as a marinade base for meats or seafood.
Add to salad dressings for a spicy, citrusy kick.

Nutrition

Serving Size: 1 fluid oz
Calories: 120 per serving