This is the safest method I know of preserving chillies in oil. This way, when they are acidified, I am sure of at least 2 months in the jar!
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DISCLAIMER:
This is how I do it and it works for me - no rushes to the loo in the last 3 years of doing this. Beware of recipes that do not include the vinegar & salt step!
Preserved Chillies in Oil
INGREDIENTS
200g of chillies (I used a mix of warm and hot!)
30g cooking salt. Do not use table salt!
375ml white vinegar (5% acidity minimum)
Extra virgin olive oil to fill the jars
INSTRUCTIONS
I recommend that you wear food-safe gloves when handling the chillies. Avoid touching your face, eyes, or privates as the active ingredient, capsaicin, can irritate the skin and cause burning. TRUST ME, I KNOW!!
Wash and dry the chillies.
Remove the stalks and finely slice the chillies, seeds included.
In a glass, plastic, stainless steel or ceramic bowl prepare the vinegar and salt liquor. Add the 2 ingredients to the bowl and mix well.
When the salt has dissolved, add the chillies and their seeds and stir well.
Ensure that they are covered with the liquor.
Cover the bowl with cling film or equivalent and set them aside in their vinegar and salt bath for a minimum of 24 hours.
Stir once or twice during this time. This process removes some of their moisture, increases acidity and assists with the preservation.
Drain and strain the chillies in a fine sieve.
Spoon the chillies into the sterilised jars and cover completely with olive oil.
Give the jars a wiggle jiggle & prod and top up the oil as needed.
Store the chillies in a cool, dark place.
The chillies will last for about 2-3 months, but are best consumed within the first 2 as they soften in texture the longer they sit in the oil.
SAFETY PRECAUTIONS:
To prevent bacteria and the growth of botulism in vegetables, herbs or spices which are packed 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, soak the sliced chillies in vinegar and salt for a minimum of 24 hours prior to jarring in oil to increase their acidity.
The jar in which the chillies are stored MUST be sterilised.
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Cooking items used in this video:
Bamboo Chopping Board: amzn.to/2RDX7Gx
Pyrex Glass Jug Set: amzn.to/3emBXJq
Sabatier Cooks Knife: amzn.to/3ikcY9p
45ml Hexagonal Jam Jar with Gold Lid: amzn.to/3l2KtjT
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