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Spicy Confit Chillies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic recipe for spicy confit chillies is a wonderful way to preserve the heat and vibrant colour of fresh red chillies. By slowly poaching whole Fresno or jalapeño chillies in a bath of olive oil and garlic, the harsh raw heat mellows into a deep, savoury warmth. The garlic cloves soften into a sweet, spreadable consistency, while the oil itself becomes infused with a wonderful fragrance that serves as a versatile kitchen staple.

As a diabetes-friendly condiment, this homemade infusion provides a punch of flavour without the need for added sugars or thickeners often found in shop-bought chilli sauces. It is an excellent addition to grilled meats, roasted vegetables, or simply stirred through a bowl of pulses for an instant lift. Always ensure the chillies remains fully submerged in the oil when stored to maintain their quality.

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Ingredients for Spicy Confit Chillies

  • 16 whole medium-hot red chillies with stems (such as Fresno or red jalapeño)

  • 10 garlic cloves, peeled

  • 240ml olive oil or 120ml olive oil and 120ml vegetable oil

  • 1 teaspoon kosher salt, plus more

How to make Spicy Confit Chillies

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Bring chillies, garlic, oil, and 1 teaspoon salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chillies and garlic are tender, 1–1 1/2 hours. Let cool.

Confit chillies can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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