Preserving Chili Peppers in Olive Oil

Preserving Chili Peppers in Olive Oil - Recipe Method

Learn how to preserve your chili peppers in olive oil so you can enjoy them longer. They're like summer in a jar.

Course Main Course
Cuisine American
Keyword preserving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 185 kcal


  • 1 pound chili peppers
  • 2 cups olive oil


  1. Clean your peppers thoroughly and dry. Slice them in half lengthwise.
  2. Roast the peppers in a broiler or on a grill over medium heat until the skins are bubbly and blackened, about 15 minutes. For other methods, see How to Roast Chili Peppers. Be sure not to overcook. Remove and allow to cool. You can also place them into paper bags and allow them to steam to help loosen the skins.

  3. Skin the peppers and remove the seeds and innards, if desired, though bear in mind most of the heat in within the innards.
  4. Cut the flesh into thick strips.
  5. Add the roasted pepper strips to a cleaned, sterilized jar. Pour in enough olive oil to cover, then cover with a tightened lid. Be sure to make airtight.
  6. Refrigerate immediately.

Recipe Notes

Will last a couple months or longer. If using garlic or herbs to flavor the oil, it will only last a week. Keep refrigerated.

Nutrition Facts
Preserving Chili Peppers in Olive Oil - Recipe Method
Amount Per Serving
Calories 185 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 41mg2%
Potassium 848mg24%
Carbohydrates 31g10%
Fiber 13g52%
Sugar 18g20%
Protein 4g8%
Vitamin A 12015IU240%
Vitamin C 14.3mg17%
Calcium 20mg2%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.