Chili Oil
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 1.8 g | (2 %) | ||
| Fat | 59.35 g | (51 %) | ||
| Carbohydrates | 8.51 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.35 g | (5 %) |
more nutritional values
| Vitamin A | 106.11 mg | (13,264 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.12 mg | (76 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 20.7 μg | (7 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 218.25 mg | (230 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 16.2 mg | (2 %) | ||
| Magnesium | 22.5 mg | (8 %) | ||
| Iron | 1.08 mg | (7 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 8.47 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
250
- Ingredients
- 8 red chili peppers
- 1 Tbsp black peppercorns
- 1 Tbsp green peppercorns
- 250 milliliters vegetable oil (such as olive oil)
Preparation steps
1.
Rinse the chilis. Halve half of the chilis, and keep the remaining chilis whole. Place the chilis, both varities of peppercorns, and the oil in a glass jar. Seal tightly, and let infuse for 3 weeks in a dark, cool place.
2.
Pass the oil through a fine strainer into a clean jar or bottle and seal tightly.
