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
HOW TO MAKE CHILI OIL
Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Provided by Kaitlin
Categories Condiments
Time 1h15m
Number Of Ingredients 12
Steps:
- 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.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE CHILE OIL
If you like to add flavorful heat to your food, try making your own chile oil with this easy recipe. Just a few simple ingredients are needed.
Provided by Christine Benlafquih
Categories Condiment Ingredient
Time 1h15m
Yield 20
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a clean, dry glass bowl or jar and place the crushed chile peppers in it.
- In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Be mindful that olive oil has a low smoking point and if heated up too much for too long, its flavor can change.
- Slowly and carefully pour the oil over the crushed chile peppers, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chile is submerged. If using the whole chiles, add them now, and stir.
- Set the oil aside to cool for at least an hour or two.
- Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining-if choosing to do so, as the crushed chile will settle on the bottom of the jar, and you can use it along with the oil as a condiment.
- Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor. If left unstrained, the infusion will continue to mature, and the heat factor will amplify.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g
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
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.
PEPPERS PACKED IN OIL
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
Provided by Sharon123
Categories Peppers
Time 35m
Yield 4 8 oz. jars
Number Of Ingredients 10
Steps:
- Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
- Using a towel, wipe the salt from the peppers, and set aside.
- Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
- In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
- Keep in a cool place or in the refrigerator for several months.
- Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
HOT PEPPER OIL
Make and share this Hot Pepper Oil recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Sterilize a 1 cup mason jar or the equivalent.
- Remove stems from the dried peppers. Cut peppers in half and remove all the seeds; finely chop.
- Add olive oil, garlic and sea salt to a blender or food processor. Pulse to combine.
- Fill jar with olive oil mixture; refrigerate.
Nutrition Facts : Calories 1930, Fat 216.2, SaturatedFat 29.9, Sodium 6985.1, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.8
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