Chilli Recipes

Chilli Oil

1. Combine oil and dried herbs in a small saucepan but ensure there is at least 5cm clearance between the oil and the rim. Place over medium heat to warm then gradually lower to medium-low or low heat as the oil heats to approx. 110–120°C only so as not to burn the spices. Add ginger, garlic and shallots. The oil will bubble very gently around the spices and gradually dry out the fresh ingredients. Infuse the aromatics for a minimum of 30 minutes or longer for best results. Remove and cool a little.
2. Place chilli flakes in a glass or ceramic heatproof bowl; use a metal strainer to strain over the oil. It should smell slightly toasty but not burnt.
   Stir in the salt.
3. Cool oil for an hour then transfer to a jar. Store at room temperature for up to a month or in the fridge for up to six months. Always use a clean spoon to prevent spoilage.

Chillis Fermented in Honey

1. Place whole chillies, (or slice and remove some or all of the seeds and ribs if desired) into a clean, wide-mouth 600ml mason jar until it is ½ to 3/4 full (do not fill entirely as the ferment will expand).
2. Add enough honey to completely cover the chillies, making sure they are thoroughly coated with honey.
3. Screw the cap on tightly and flip it to coat all of the chillies with the honey. Store in a dark place, with a plate underneath. Flip it daily, loosening the lid on the jar to let gasses escape when it is lid side up.
4. The honey chillies will ferment for about a week or two. It may or may not bubble a little. You will know it’s ready when the honey has become much runnier.

Rhubarb Ancho Chilli Salsa

1. Heat your BBQ to high. Do not oil, but place rhubarb, eschallot, garlic and tomatoes on, turning to blacken. This can also be done in a pan (with an exhaust fan on) or by holding ingredients over the open gas flame on your cooktop. BBQ is the easiest way to blacken everything at once. Remove when they are black on the outside and soft inside. Peel and discard skins when they are cool enough to handle.
2. Drain and blitz the ancho chilli in a food processor. Add rhubarb, eschallot, garlic, tomatoes, salt, pepper, coriander and cumin and pulse until it has a chunky salsa texture. Taste, add sugar and adjust seasoning if necessary. Refrigerate until needed.