Chile Oil

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 cups canola oil
5 fresh Habanero chiles
ΒΌ teaspoon salt
juice of a lemon


Yields: 1 pint

Note: Don’t forget to wear disposable gloves. And make sure not to rub your eyes after touching the chile peppers.

Pick fully ripened, extremely red chiles. Wash them. Pat them dry using paper towels. Trim the stems. Depending on the spiciness, you can remove the seeds or not. Roughly chop them.

Blend the Habanero chiles and oil in a mini-prep or a blender. Pour the mixture into a small saucepan. Heat the oil over medium-low heat. As soon as the oil is hot, lower the heat to a gentle simmer and cook for an hour. Add the lemon juice the mixture will start to pop and increase in volume. Turn off the heat.

Stir well. Cool the oil completely.

From Using a fine mesh strainer lined with a double layer of cheesecloth, filter the oil, gathering the solids (you can use the remaining red chile paste as a spicy condiment).