African Green Chili Confit in Oil

Ingredients

• 30 pieces African green chilies (scotch bonnet) (Whole, spiny, very hot)
• 1 piece Medium onion (Peeled and coarsely chopped)
• 2 pieces Green paprika (mild pepper) (Mildly spicy, add color)
• 75 g Fresh ginger (Peeled and cut into small pieces)
• 8 pieces Small green chilies (Very thin, add extra heat)
• 1 piece Shallot (Peeled and chopped)
• 4 pieces Garlic cloves (Large, peeled)
• 1 teaspoon Salt
• 1 tablespoon Shrimp or crayfish seasoning (Powdered, adds a marine note)
• 2 cups Vegetable oil (Preferably peanut or sunflower oil)
• 2 tablespoons Water (Just enough to aid blending)

Instructions

1. Prepare the ingredients

   Wash, peel and coarsely chop the onion, green paprikas, ginger, small green chilies, shallot and garlic. Set aside the whole scotch bonnet chilies.

   Time: PT10M

2. Blend the chilies and aromatics

   Place the 30 scotch bonnet chilies, onion, the 2 green paprikas, ginger, the 8 small green chilies, shallot, garlic and 2 tablespoons of water in the blender. Blend in short pulses until a smooth liquid paste forms.

   Time: PT5M

3. Heat the oil

   Pour the 2 cups of vegetable oil into a saucepan and heat over medium heat until it reaches about 180°C (light smoke).

   Time: PT5M

   Temperature: 180°C

4. Cook the chili mixture

   Pour the chili paste into the hot oil. Stir constantly and cook for 15 minutes, ensuring the mixture does not stick or burn.

   Time: PT15M

   Temperature: 180°C

5. Season

   Add 1 teaspoon of salt and 1 tablespoon of shrimp or crayfish seasoning. Mix and continue cooking for an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Transfer and store

   Allow the mixture to cool for a few minutes, then pour it into a sterilized glass jar. Ensure the chilies are fully submerged in the oil, seal tightly, and let cool completely before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

980

Protein

2 g

Carbohydrates

5 g

Fat

108 g

Fiber

2 g

Ingredient Substitutions

• Instead of African green chilies (scotch bonnet): Habanero
• Instead of Medium onion: Shallot
• Instead of Green paprika (mild pepper): Green bell pepper
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Small green chilies: Jalapeño chilies
• Instead of Shallot: Red onion
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Shrimp or crayfish seasoning: Shrimp broth, Fish sauce (1 tsp)
• Instead of Vegetable oil: Canola oil
• Instead of Water: Light broth

Equipment Needed

• Kitchen knife
• Cutting board
• Blender
• Medium saucepan or pot
• Wooden spoon or spatula
• Measuring cups and spoons
• Airtight glass jar (sterilized)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Blend the chilies and aromatics until a smooth paste forms.
• Cook the mixture without burning it.
• Transfer to an airtight jar ensuring the chilies remain submerged.

Chef Tips from the Video

• Sterilize the jars in boiling water for 10 minutes to extend shelf life.
• Add a small sprig of thyme or a bay leaf in the jar for an extra aromatic note.
• Use peanut oil for its high smoke point and neutral flavor.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks, always covered with oil.

Freezer: Up to 3 months, in a tightly sealed jar.

Room temperature: Not recommended beyond 24 hours at room temperature.

Make-Ahead Tips

• Prepare the confit a week ahead so the flavors develop further.
• Store the jar in the refrigerator from day one.