Chili Ginger Infused Oil Recipes

EDIBLE GINGER-INFUSED COOKING OIL

Steps:

• Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
• Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
• Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

5-MINUTE HOMEMADE CHILI OIL RECIPE - HOW TO MAKE CHILI OIL

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.

HOW TO MAKE CHILE OIL

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.

CHILI-GINGER INFUSED OIL

Steps:

• Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
• Rest a deep-fry thermometer on the rim of the pot.
• Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
• Let simmer for 15 minutes, checking to make sure the temperature does not rise.
• Remove from the heat and let stand until cool or overnight.
• Strain the oil without pressing the solids; then, discard the solids.
• Store the oil in an completely clean glass jar at cool room temperature.

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.

GINGER & CHILLI OIL

Steps:

• Finely chop the spring onions, a large piece of ginger and a whole red chilli and tip into a small dish. Heat 3 tbsp vegetable oil until smoking hot, then pour into the dish and leave to sizzle. Can be made a day ahead covered with cling film.