Sous Vide Hot Chili Oil


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

  • Rate This
Recipe Temp 131 F / 55 C
Recipe Time
Prep Time
Some like it hot. If you’re one of them, this hot chili pepper-infused olive oil is for you. Just a dash of this oil will add heat to salad dressings, and it’s a fantastic garnish for sliced meat or soup. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t clash with the fiery chiles.
Read More

Ingredients for 10

  • 2 habanero peppers, sliced crosswise

  • 2 jalapeño peppers, sliced crosswise

  • 2 (480 ml) cups mild olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).

  • Step 2

    Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the peppers from the oil and transfer to a glass bottle or jar for storage. (You can keep a slice of pepper in the bottle for presentation.)

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time