There are few condiments as versatile and beloved as a great chilli oil. That slow-building heat, the rich aroma, the way it transforms a simple bowl of noodles, stir-fry, or even pizza into a taste experience—it’s pure magic.
But traditional chilli oil is, as the name suggests, all about the oil. For those of us on a healthy eating journey, that can be a dealbreaker. Most recipes call for cups of refined oil, which we prefer to avoid.
At SuperSauced, we love a good challenge. So, we’ve created a revolutionary oil-free chilli “oil” that captures all the intense heat and flavourful punch of the proudly South African Bird’s Eye chilli, without the greasy residue. It’s natural, preservative-free, and incredibly easy to make.
Why We Love This Oil-Free Approach
This isn’t just a recipe; it’s a smarter way to enjoy bold flavours. By ditching the cup of oil, we:
- Cut down on unnecessary calories and fats.
- Avoid the inflammatory properties of refined oils.
- Let the true, bright heat of the chilli take centre stage.
- Create a condiment that clings to food instead of making it greasy.
The Star Ingredient: Bird’s Eye Chilli (Peri-Peri)
We’re using our favourite local firestarter for a reason. The African Bird’s Eye chilli packs a serious punch (50,000 – 175,000 SHU!) but also brings a wonderful, slightly fruity and smoky flavour that is the heart of South African heat. Using fresh chillies is key to that authentic, natural taste.
SuperSauced’s Oil-Free Bird’s Eye Chilli Crunch
This method creates a potent, crunchy chilly relish that mimics the texture and intense flavour of chilli oil. It’s a game-changer!
Prep time: 5 minutes
Cook time: 10 minutes
Yields: 1 small jar
Ingredients:
- 1 cup fresh African Bird’s Eye chillies (approx. 25-30 chillies), stems removed
- 3 cloves garlic
- 1 tsp ginger, grated
- 2 tbsp water
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp smoked paprika (for that deep, smoky depth)
- A pinch of salt
Optional for depth:
- 1 tsp roasted sesame seeds
- ½ tsp coconut sugar
Method:
- Pulse: In a food processor or powerful blender, combine the Bird’s Eye chillies, garlic, ginger, and water. Pulse until it reaches a coarse, crumbly texture. Be careful not to over-blend into a paste! You want a crunchy relish.
- “Cook”: Transfer the mixture to a small, non-stick pan over medium-low heat. Add the smoked paprika and a pinch of salt.
- Simmer: Cook for 5-8 minutes, stirring frequently. The goal is to gently cook the garlic and chillies, mellowing their raw bite and allowing the flavours to meld together. The water will steam and evaporate.
- Finish: Remove from heat and stir in the apple cider vinegar (or lemon juice) and your optional sesame seeds or coconut sugar. The vinegar adds a necessary tang and helps preserve the relish naturally.
- Cool and Store: Allow your chilli crunch to cool completely before transferring it to a clean, airtight glass jar. It will keep in the refrigerator for up to 2 weeks.
How to Use Your Oil-Free Chilli Crunch:
This condiment is incredibly versatile! Use it anywhere you’d use regular chilli oil or a chilli crisp.
- Drizzle over avocado toast or creamy soups.
- Stir into noodles, rice, or stir-fries for an instant heat boost.
- Top your favourite pizza or eggs.
- Mix with a little soy sauce and lime juice for a quick dipping sauce.
- Marinate proteins like tofu or chicken for a flavourful kick.
Want the Classic Oil Feel? Our SuperSauced Hack!
If you miss the unctuous texture of oil, here’s our favourite healthy trick: when you’re ready to serve, simply mix a spoonful of your chilli crunch with a tablespoon of SuperSauced Peri-Peri Drizzle.
Our oil-free sauce provides the liquid base and an extra layer of natural citrusy flavour, creating a perfect, pourable chilli oil experience without any refined oils!
