Chili Oil Recipes
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
CHILI OIL
Make and share this Chili Oil recipe from Food.com.
Provided by Stephen S.
Categories Chinese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat.
- After oil is bubbling slightly, reduce heat to medium.
- Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat.
- After 30 minutes, observe that the seeds and pods should be darker in color but not blackened.
- Cool oil for 5 minutes.
- In separate bowl, measure out the crushed red pepper flakes and salt.
- Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer.
- Slowly pour the oil over the red chili pepper flakes and stir well.
- When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container.
Nutrition Facts : Calories 302, Fat 32.6, SaturatedFat 5.5, Sodium 351.9, Carbohydrate 3.6, Fiber 1.5, Sugar 1.2, Protein 0.6
CHILI OIL
Adds flavour and zing to otherwise boring meals. This oil is great for using in Asian dishes, and for spicing up pizzas and pastas! Editor's Note: Dried, not fresh chiles are recommended. Oil does not inhibit the growth of mold or bacteria, and home-made oils could produce botulism food poisoning if not handled correctly. Commercially produced oils must contain specific levels of microbial inhibitors (typically acidifying agents such as phosphoric or citric acid). Because these inhibitors are not generally available to the consumer, the US Food & Drug Administration suggests that such oils be made in small quantity and refrigerated.
Provided by RatGirl
Categories Sauces
Time 10m
Yield 1 litre of oil, 100 serving(s)
Number Of Ingredients 2
Steps:
- Put chillies and Any other bits and bobs you have lying around- I use whole cloves of garlic, and sprigs of rosemary- in an air-tight bottle.
- Fill up the bottle to the top with olive oil.
- I use extra virgin, but it's really not necessary- it's just a taste thing.
- To give the oil a bit of a helping hand I add ground dried chillies to the oil as well- this brings the flavour on sooner.
- The oil is ready when it is hot enough for your taste.
- Usually 2-3 weeks.
- The great thing about flavoured oils like this is that if the oil gets too hot, you can just'water' it down by adding more olive oil.
Nutrition Facts : Calories 0.2
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- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
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Heat the oil in a heavy skillet over medium-high to high heat until it starts to smoke. Continue heating the oil for 10 to 15 seconds. Remove the skillet from the heat. The Spruce. Wait 3 minutes, or until the oil has cooled to 225 to 240 F (107 to 123 C) and add the chili flakes. The Spruce. Cool and strain the oil.
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