Chilli peppers are a group of peppers that features a wide variety of flavours, colours and heat levels. From the mildly sweet red or green pepper to the "blow your head off" hot of the bhut jolokia, the family of chilli peppers truly has something for everyone. There are several ways to preserve chilli peppers. Preserving them in olive oil not only prolongs the life of the chilli peppers, but infuses them with that distinctive, mellow olive oil flavour, making them the perfect garnish for pizza, hot salads, soups and focaccia bread.
Preheat your oven to 230 degrees C (450F).
Wash the chilli peppers thoroughly in cool water. Pat dry with a soft cloth.
Spread the chilli peppers over a baking tray in a single layer. Place the baking tray in your preheated oven and roast for five to seven minutes or until the skins begin to turn black and bubble.
Remove the chilli peppers from the oven. Peel the skin from the chilli peppers and slice them into strips. You may opt to remove the seeds, but if you prefer your chilli peppers extra hot, leave the seeds intact.
Place the chilli pepper strips into a clean, airtight glass jar.
Pour olive oil over the chilli peppers -- enough to completely cover them. Leave approximately 1.25 cm (1/2 inch) of space at the top of the jar.
Seal the glass jar tightly and securely. Place it immediately in the fridge. Your preserved chilli peppers will keep for seven to 10 days.
Be very careful when handling chilli peppers. Wear rubber gloves while peeling and slicing them.
Do not touch your hands to your eyes or mouth while handling chilli peppers.