Chile Oil Recipes

HOW TO MAKE CHILI OIL

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.

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.

CHILE OIL

Steps:

• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve.

SICHUAN CHILE OIL

Steps:

• Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
• Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
• Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
• Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

CHILI OIL (HONG YOU)

Steps:

• Put the chili flakes into a glass preserving jar.
• Heat the oil over high heat until smoking hot.
• Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
• Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

CHILE OIL

Steps:

• Put the chile flakes in a dry glass jar.
• Attach a deep-fry thermometer to a small saucepan and add the oil. Heat over medium-high heat until smoking hot (the temperature will top 400°F) and remove from the heat. Wait 5 to 7 minutes for the temperature to decrease to 325° to 350°F (drop a chile flake in and it should gently sizzle), and then pour the oil into the glass jar. The chile flakes will sizzle and swirl and then settle down. Cool completely before covering and storing. Give it a couple days to mature before using. Chile oil keeps for months in the cupboard.