Confit Chillies in Oil

Ingredients

• 6–8 whole red chillies (leave completely whole, do not cut)
• 3–4 garlic cloves, whole and unpeeled
• ~150–200 ml EVOO (enough to submerge)
• 1 sprig rosemary or thyme
• Pinch of salt
• Pinch of pul biber
• Splash of pomegranate molasses

Method

1. Place whole chillies + garlic in a small oven dish or tin
2. Cover completely with EVOO + all aromatics
3. Cover tightly with foil
4. Into oven at 165°C alongside the main dish for 45–60 mins
5. Serve whole in the oil, squeeze out jammy garlic alongside for flatbread

Key Details

• Leave chillies whole and uncut, skin stays intact, they hold shape beautifully, heat is trapped inside making them milder and sweeter
• The oil itself becomes the star, infused with chilli warmth, garlic sweetness, rosemary
• Uses spare oven space alongside any slow braise, zero extra effort
• The jammy confit garlic squeezed onto flatbread is extraordinary

Variations

• Can be done at any temperature from 140–180°C, adjust time accordingly
• Add a cinnamon stick or star anise to the oil for a more exotic version
• Use a mix of chilli types (bird’s eye + long red + green) for visual variety
• Make extra and keep in a jar covered in oil in the fridge for a week

Pairs well with

• Spiced butter flatbread (the natural companion, mop up the oil)
• Dressed hummus (full mezze spread)
• Any lamb or chicken dish as a table condiment
• Crusty bread

Notes & learnings