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–+ servings
3 jars of jalapeños, thai red chilies and minced garlic in olive oil
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HOT PEPPERS IN OIL

These Hot Peppers in Oil are the easiest way to add a little bit of heat to just about any dish! They're pickled in vinegar first so they're not tooo spicy but boy, are they flavourful! PRO TIP: ALWAYS keep a jar in the fridge to make elevating meals as easy as it gets!
Course Appetizer, condiment, dip, Side Dish, Snack
Cuisine American
Keyword condiment, condiments, Garlic, Hot pepper, hot peppers, hot peppers in oil, Jalapeno, jalapeños, Olive Oil, spicy, spicy food, thai red chilies
Prep Time 1 day
Additional Time 30 minutes
Total Time 1 day 30 minutes
Servings 3 16 oz. Mason Jars
Calories 1345kcal

Ingredients

  • 2 cups Extra Virgin Olive Oil more, if needed*
  • 2 cups White Vinegar more, if needed*
  • 20 Jalapeños sliced, with seeds*
  • 20 Thai Chilies sliced, with seeds*
  • 4 Cloves Garlic minced
  • Salt to taste

Instructions

  • Slice all the jalapeños into 1/4 inch rounds and the Thai chilies into small slices, keeping the seeds.
    hand with a black glove holding a jalapeño slice over a bowl with the rest, another bowl of sliced thai red chilies beside it
  • Add them to a bowl.
    bowl of sliced jalapeños and thai red chilies
  • Pour the vinegar in the bowl, ensuring all of the peppers are submerged/covered.
    bowl of sliced jalapeños and thai red chilies in vinegar, siran wrap over the bowl
  • Cover with a piece of plastic wrap and set aside (no need to refrigerate) for 12-24 hours (see notes). They will change colour a bit after pickling which is completely normal!
    bowl of sliced jalapeños and thai red chilies in vinegar
  • Drain the vinegar.
    colander with sliced jalapeños and red thai chilies
  • Now you have hot vinegar so strain and save for later!
    yellow coloured liquid in a bowl
  • Add the pickled peppers back into a bowl and add the garlic and salt. Give it a good stir.
    minced garlic in a jar with sliced jalapeños and thai red chilies
  • Alternatively, you can do what I did in the photos and video and immediately add the pickled peppers into the jars with the garlic and salt and stir right in the jar. It doesn't matter either way!
    jar of sliced jalapeños, thai red chilies, minced garlic and a pinch of salt
  • Cover the peppers entirely with olive oil.
    olive oil being poured into a mason jar with sliced jalapeños, thai red chilies and minced garlic
  • Seal the jar with a tight fitting lid. Refrigerate between use and always ensure that the peppers remain submerged in the oil by gently pressing them down with a fork after each use and topping up the jar up with fresh olive oil, if necessary.
    jar of sliced jalapeños, thai red chilies and minced garlic submerged in olive oil

Video

Notes

You need enough olive oil to cover the peppers in the jar so you might need more than 2 cups.
You need enough vinegar to submerge all the peppers in the bowl, so you might need more than 2 cups.
These are the types of peppers I enjoy using for this. You can use a different ratio and/or a completely different pepper or combination of peppers, it’s totally up to you!
Soak the hot peppers in the vinegar closer to the 12 hour mark for spicier peppers or closer to the 24 hours mark for milder peppers.
It's totally normal for the oil will solidify and become cloudy as it sits in the fridge. Simply take the peppers out 15-20 minutes before you want to use them to get them back to their normal state.
If you anticipate using these hot peppers in oil often, it's ok to store them on the counter or pantry (in a cool, dry place) instead of the fridge. That way, you can easily add them to anything without having to worry about thawing the solidified oil.

Nutrition

Serving: 1Jar | Calories: 1345kcal | Carbohydrates: 8g | Protein: 2g | Fat: 145g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 105g | Sodium: 1679mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1936IU | Vitamin C: 60mg | Calcium: 45mg | Iron: 3mg