Spicy, fruity and full of flavor, this Habanero oil is the perfect condiment to drizzle over your pizzas, pastas or any other dishes that need a kick of heat and deliciousness.
The oil needs just 2 simple ingredients to put together, and is a great make-ahead condiment that you can store in the fridge for weeks.
I’m a big fan of infused oils, especially chili oils- they're a great condiment to have on hand and top over dishes that need that little extra spice.
What's So Great About the Recipe?
My favorite part about this Habanero chili oil is its versatility.
Infused oils have a lot of flavor, and can be used to add a nice bit of heat to the dish, and this flavored oil is the perfect example.
I like topping it on my breakfast toast or spooning some of it over my bowl of instant ramen.
Ingredients For the Habanero Oil Recipe
You’ll need just 2 simple ingredients to make the Habanero oil from scratch.
Olive oil: I used 2 cups of extra virgin olive oil for the recipe. Olive oil is a great choice because it is super versatile, and also contains a natural balance of omega 3 and omega 6 fatty acids, which are great for your skin and eyes.
Habanero peppers: Fresh Habaneros are the essence of this spicy oil.
See recipe card for quantities.
How to Make Habanero Oil
Start by pouring the oil in a pot over low heat.
Chop up the Habanero peppers or slice them thinly.
Add peppers in the oil and let it simmer on low heat for about 10-15 minutes.
Remove from the heat and allow to cool down.
Substitutions & Variations
- I used extra virgin olive oil as the base for this Habanero chilli oil. You can choose to use any other oil of your choice.
- Remember to use oil that has a high smoke point for this recipe. Avocado oil is a great choice.
- To take the flavors of the peppers to the next level, you can throw some fresh or roasted garlic into the oil.
If you want the oil to have less heat, you can halve the amount of chillies you’re adding.
- Stainless Steel Frying Pan
- Cast Iron Skillet
- Stainless Steel Pot
- Chopping Board
- Mason Jars
- Serving Spoons
How to Store the Habanero Oil
The easiest way to store the oil is to pour the oil in a sterilised jar or an airtight container and then move it into the refrigerator after it has cooled down. You can also use a mason jar if you want to.
Remember to let it sit at room temperature for 1-2 hours before bottling it.
This chili oil can stay fresh for up to 2 weeks when stored in a cool and dark place, or for months if refrigerated.
Tips & Tricks to Nail the Recipe
- While fresh habanero peppers are the essence of this oil, you can also add some other chili peppers if you want to.
- Dried ghost peppers can be another great addition to this hot Habanero pepper oil.
- You can also choose to throw in some chili flakes to bring that beautiful chunky texture to the oil.
- Black peppercorn can also be a fun addition to the oil, and can lend it a nice earthy undertone.
- If you want the Habanero oil to have a bit of a fruity and citrusy aroma, you can add some lime or orange zest into it towards the end.
- You can use a stainless steel pot to heat the oil and infuse the chillies, or even a cast iron pan if you want to.
How to Use the Habanero Chili Oil
This flavorful oil can be used to add heat to a dish, but there’s so much more beyond just that. Here are some ideas to get you inspired.
This spicy oil can be used in a marinade for your meats, or even topped over them before serving to brighten up their flavor.
On Pizzas & Pastas
This chili oil can be a perfect pizza topping to satisfy your craving for something spicy. Just a little oil can do the trick.
You can also drizzle it over your pasta dishes.
In Asian Dishes
This spicy oil is the perfect condiment to spoon over your Asian favorites- fried rice, noodles and even your tacos for that matter.
You can make habanero oil with dried habanero chillies, but using the fresh variety will give you a much stronger flavor.
Most homemade chili oils, including this Habanero oil can turn rancid after a period of time, since they don’t have any preservatives added in.
- 2 cup olive oil extra virgin
- 3-4 Habanero peppers
- Start by pouring the oil in a pot over low heat.
- Chop up the Habanero peppers or slice them thinly.
- Add peppers in the oil and let it simmer on low heat for about 10-15 minutes.
- Remove from the heat and allow to cool down.
- You can now strain the oil before storing it, or allow the peppers to steep in the oil to bring in more heat.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove