This turned out to be as easy as it sounds, although I haven’t tasted it yet, so I’ve no idea how hot it’ll be.

I’m planning to use this mostly as a finishing oil, so I used olive oil. If you were planning to cook with it, a more neutral oil might be better.


I think this will be quite hot in retrospect.


  1. Warm the oil over a low heat in the pan
  2. Add the chili and continue to heat on a low-medium heat for about 4 minutes
  3. Turn the chiles regularly
  4. If the oil starts to bubble, remove from the heat for a few seconds
  5. Strain through a sieve, allow to cool and put into some sort of bottle

Barely visible is the chili that exploded midway through cooking.