Chili oil

Chili oil with chipotle

It’s amazing what two little chipotles can deliver… A drizzle of this oil, brimming with the pungent aromas of the spicy, smoky peppers, instantly brightens any dish you pour it on.

How to make infused olive oil? It’s easier than you think!

To make the delicious infused oil, we’ll first rehydrate the peppers, then purée them with a fragrant extra virgin olive oil and let the mixture stand at room temperature for the flavors to infuse. The oil is never heated, so it preserves its magnificent aromas. Needless to say, using a good quality extra virgin olive oil is crucial for this recipe.

A gorgeous flavored olive oil – so versatile, it’ll disappear quick

Once strained, you end up with a colorful and fragrant chili oil that’s totally addictive. It’s fabulous with grilled veggies or meats, and it’s absolutely superb drizzled on this grilled kale pizza with smoked Gruyère and sweet corn.

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Chipotle chili oil

makes scant 1/2 cup
active time: 15 min

  1. 1 1/2 cups spring (or filtered) water
  2. 2 whole dried chipotle peppers (morita variety) – stems removed
  3. 1/2 cup extra virgin olive oil
  1. fine cheesecloth
  2. squeeze bottle

  1. Step 1: Bring the water to a boil in a 1-quart saucepan and add the peppers. Simmer for 10 to 12 minutes until the peppers have completely softened. Drain, lay the peppers on a paper towel and pat-dry to remove any excess water. Place the peppers in the bowl of a food processor. Add the oil and process until the peppers are completely puréed and the oil looks pale brown, about 2 to 3 minutes. Transfer to a bowl and let stand for 1 hour at room temperature.
  2. Step 2: Line a large bowl with cheesecloth and pour the infused oil into it. Then gather the edges, tie the cheesecloth into a knot and suspend over the bowl. Strain for 15 minutes, or until the oil stops dripping. Discard the cheesecloth. Transfer the strained oil to a squeeze bottle and refrigerate for up to 1 week. Bring to room temperature before using.

Chipotle peppers - Morita variety

Viviane’s tips
  1. This recipe delivers infused oil that’s moderately spicy. If you want to up the heat, use three chipotle peppers instead of two.
  2. And don’t be tempted to make a huge batch. The oil starts to lose its flavor and intensity after a few days, so it’s best to make a small batch and use it up quickly… never a hardship in this household!

Chipotle-infused oil

infused oil, chipotle, olive oil


  1. Pingback: Grilled kale pizza with smoked Gruyère | Food & Style

  2. Oh I can imagine how good this is drizzled on pizza and that bologna sandwich I had today for the matter. 🙂 Those little dried chipotles are amazing. What a great oil!

  3. Pingback: Pizza with grilled kale, smoked Gruyère, sweet corn and chipotle oil — food & style

  4. You have me at smoky and pungent … it would be fantastic to serve with some smoked tofu for a vegetarian bbq meal!

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