5-MINUTE HOMEMADE CHILI OIL RECIPE - HOW TO MAKE CHILI OIL
Learn how to make a simple chili oil at home with this quick and easy recipe. Homemade chili oil is great for drizzling over foods for extra spice and flavor, as well as for mixing into sauces and vinaigrettes, as well as for cooking many meals.
Provided by Mike Hultquist
Categories Main Course
Time 15m
Number Of Ingredients 3
Steps:
- Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
- Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
- After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you'd like.
- Refrigerate and use within a month.
Nutrition Facts : Calories 11 kcal, Carbohydrate 1 g, Sodium 1 mg, ServingSize 1 serving
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
QUINOA SALAD WITH GRILLED ZUCCHINI AND HABANERO OIL
Provided by Marc Murphy
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.
- Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl.
- Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving.
HABANERO CHILE CHILI
Steps:
- In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.
HOT PEPPER OIL
Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California
Provided by Nimz_
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine pepper flakes and oil in a saucepan over medium heat.
- Bring to a boil then immediately turn off heat.
- Let cool.
- Leave pepper flakes in oil.
- They will fall to the bottom and the oil can be used in seasoning.
- The oil will become hotter as it stands.
Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1
HABANERO OIL
This would be good with stir frys, chinese/thai foods, or whatever peaks your fancy.
Provided by Robert Priddy
Categories Other Sauces
Time 8h5m
Number Of Ingredients 3
Steps:
- 1. Remove the stems and cut slits down the sides of the Habaneros. Place them in the bottom of the crock pot.
- 2. Break apart the garlic and peel it. Then place them in the bottom of the crock pot.
- 3. Pour a half gallon of olive oil over top the peppers and garlic. Cook on low heat for 6 to 8 hours.
- 4. After cooked, remove the peppers, garlic, and discard them.
- 5. After the oil is cooled down funnel the oil back in your jug.
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- Always choose ripe, healthy looking peppers when making hot sauce. Wash them thoroughly under cold water.
- Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon.Reminder: Always wear gloves when handling spicy peppers!
- In a medium sauce pan, heat the olive oil on low heat, until it shimmers. Add the chopped peppers and cover. Cook until the peppers are very soft, about 8 minutes.Note: We recommend wearing a respirator or mask and lab goggles while making super spicy hot sauce. Cooking habaneros releases capsaicin into the air. It doesn't feel good! At least open windows and get some ventilation.
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