Some like it hot…

I like to cook and although I don’t really cook for myself, I do cook for my eldest son every day. He likes good food and is open to experimentation…which means that I get to play with ingredients I would not usually buy.

There have been some strange concoctions over the years, but they have always worked… after a few decades in the kitchen, you get a ‘feel’ for what you can combine to make a palatable dish. Every so often, when we are talking food, I will mention something I used to make or an ingredient I once loved.

Why have you never mentioned this to me before?” is the inevitable reply. Then I am set to finding the raw materials.

A couple of years ago, we had pizza. I made the mistake, of mentioning an oil I used to make and use. I had come across a tiny pizzeria in Vichy, where flavoured oils were left on the table to drizzle on the meal and decided to make my own.

One of the ingredients I used were fresh chillis… mild ones which, along with the herbs, resulted in a delicately balanced and flavoured condiment, useful for cooking, salad dressings and drizzling. Just a teaspoonsful with jazz up any stir fry.

My son decided I should use Komodo Dragon chillis… about as hot as you can go and still have a mouth left. So, as he is now down to the last two bottles of the batch I made six months ago, I made some more. He likes spicy food and drizzles this on almost everything. And the bottles looked so pretty, they make great gifts… so I thought I’d share.

“You can’t publish Mum’s Secret Recipe!”

“Why not?”

“It wouldn’t be secret any more…”

You can choose chillis as mild or as hot as you like… change the herbs to get a variation that goes with favourite dishes…just rosemary, pepper, bay and garlic for lamb, for example, or lemon rind, lemon grass and parsley for fish perhaps. Experiment and have fun… and patience. The oil is best left for at least a month before use.

Once opened, I replace the cork with a spirit pourer. If making these for gifts, it is a good idea to seal the corks with sealing wax.

Nick’s favourite fiery olive oil

4 clean wine bottles

4 tapered corks



3 Litres Kalamata Olive Oil (or a good cold pressed virgin oil)

This quantity will fill four bottles and leave just a little oil left over.


Wash and thoroughly dry:

Large bunch parsley

8 long sprigs rosemary

Large bunch thyme

12 Komodo Dragon Chilli peppers*

4 large or 8 small green chillis

4 large or 8 small red chillis

16 large cloves garlic

4 dessert spoons cracked black peppercorns

4 pinches saffron ( optional)

6 large Bay leaves

4 dessert spoons cardamom seeds, lightly bruised with a rolling pin


Split the herbs, chillis and spices between the four bottles, halving or quartering lengthways any chillis too fat for the wine bottle necks. Help the herbs in with the handle of a wooden spoon if needed. Fill with oil using the funnel and cork tightly. I find it useful to date the bottles.

*Wear disposable gloves to handle the Komodo chillis… or if not, wash hands thoroughly and repeatedly and do not rub your eyes for the next two days!

About Sue Vincent

Sue Vincent is a Yorkshire-born writer and one of the Directors of The Silent Eye, a modern Mystery School. She writes alone and with Stuart France, exploring ancient myths, the mysterious landscape of Albion and the inner journey of the soul. Find out more at France and Vincent. She is owned by a small dog who also blogs. Follow her at and on Twitter @SCVincent. Find her books on Goodreads and follow her on Amazon worldwide to find out about new releases and offers. Email:
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55 Responses to Some like it hot…

  1. Mary Smith says:

    They look lovely, Sue. I can think of one or two people who would really love such a gift. I might try it with a milder chilli, though.

    Liked by 1 person

  2. willowdot21 says:

    This look like something my sister and my eldest son would love ! 💜

    Liked by 1 person

  3. quiall says:

    I used to do this but not as complex. It sounds wonderful! I used to make my own flavoured vinegar as well.

    Liked by 1 person

  4. Darlene says:

    I love flavoured oils. A great “secret” recipe. Thanks for sharing. We won’t tell anyone. xo

    Liked by 1 person

  5. Grace says:

    I love flavored olive oils – so great to just dip some great fresh crusty bread into…

    Liked by 1 person

  6. joylennick says:

    Sounds and looks great! Our youngest son would love it, We had jalopenos (?) when in the Bahamas – as he did when he went there, and he absolutely loved them chopped in many dishes. A bit hot for my taste! x .

    Liked by 1 person

  7. Pingback: Some like it hot… — Sue Vincent’s Daily Echo – Stine Writing

  8. Ha ha, after 34 doses of radiotherapy to the neck, all I can eat is very bland non-spicy food, so I’ll have to pass on this one!

    Liked by 1 person

  9. Sadje says:

    Awesome! I will try to make it.

    Liked by 1 person

  10. This looks good- minus the chilis! Thanks for the recipe 🙂

    Liked by 1 person

  11. jenanita01 says:

    This is a lovely idea!


  12. They are gorgeous. They’d sell for a pretty penny at specialty shops around here 😉

    Liked by 1 person

  13. Eliza Waters says:

    I need to try this, minus the Komodos, of course! 😉

    Liked by 1 person

  14. Oh, yum!!! I love spicy foods and this reminds me a lot of the spiced oil we used to make – though we used several varieties of chilies that grew in our garden. I bet this combination of herbs and spices and chilies would work excellently well with ‘infusing’ pickled veggies, too! Yum!

    Liked by 1 person

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  16. V.M.Sang says:

    I made flavoured oil when we had a residence secondaire in Brittany, but haven’t made any since. Your recipe sounds just what my husband would like as he likes spicy food, too.

    Liked by 1 person

  17. Oh, yum. I used to make infused oils for cooking, Sue, and this made me want to do so again. Not super hot chilis though! And using gloves is a great idea. My first experience with hot chilis was sans gloves and I had to rest my fingers in an ice bucket for 12 hours! Lol.

    Liked by 1 person

  18. dgkaye says:

    Looks pretty too. I haven’t experimented with anything other than with garlic and yum! ❤ xx

    Liked by 1 person

  19. Reblogged this on Where Genres Collide Traci Kenworth YA Author & Book Blogger and commented:
    Funny what pulls you back into cooking. My kids got me back into it the last couple years with trying blogging.

    Liked by 1 person

  20. Pingback: Three Links 2/7/2020 Loleta Abi | Loleta Abi Author & Book Blogger

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