stove · hot sauce
★★★ KITCHENPrep 10 minCook 15 minJuniperway Chili-Olie
Independent adaptation of a publicly published Sergio Herman recipe. Not affiliated with, sponsored by, or endorsed by Sergio Herman.
Heat and acid for eggs, tacos, and bowls.
Ratio
Ingredients
- Fresh Chili — 20 small fresh chilies
- Dried Chile — 12 dried chilies
- Chili Flakes — 2 Tbsp chili flakes (30 ml)
- Garlic — 6 purple garlic cloves (unpeeled, halved)
- Olive Oil — 750 ml olive oil
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Juniperway Chili-Olie wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 2 national awards
- Olivelane CocktailNATIONAL AWARD WINNER
- Olivecourt CocktailNATIONAL AWARD WINNER
- Stonebench Spicy CocktailNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Sergio Herman works in Belgian / Dutch modern at historical Oud Sluis; credentials include Michelin 3* (historical Oud Sluis).
Originally published as Chili-olie.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Sergio Herman / Okoko Recepten (Just cook it) (published as “Chili-olie”). Full citation lives in Provenance.