In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can be very nice.
However, I worry about botulism. I have googled for this and find many warnings against preserving garlic or other spices in oil, but nothing related to chilies in particular.
Are chilies different?
Or are the commercial chili olive oils prepared in a way that makes them safe? Any way to achieve the same at home or should I just stick to the industrially prepared products?
Best Answer
There's nothing magical about garlic that causes it to be especially prone to botulism - it's just commonly found as an example because it's commonly used to prepare flavoured oils.
All low-acid foods must be acidified or pressure-canned before long-term storage. Storage in oil creates an anaerobic environment which further promotes botulism, and room-temperature storage is even more risky.
Chili peppers are low acid, like all peppers, so yes, they're a risk.