Chili Infused Oil Recipes

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HOW TO MAKE CHILE OIL



How to Make Chile Oil image

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

1 1/4 cup olive oil (preferably extra virgin )
3 tablespoons crushed dried red chile peppers
Optional: 1/4 cup whole dried chile peppers

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

CHILI OIL



Chili Oil image

Provided by Giada De Laurentiis

Categories     condiment

Time 2h7m

Yield 2 cups

Number Of Ingredients 2

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

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-GINGER INFUSED OIL



Chili-Ginger Infused Oil image

This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

Provided by Sharon123

Categories     Chicken Breast

Time 25m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 7

1 cup corn or 1 cup peanut oil
1 cup japanese sesame oil
1/2 cup scallion, green & white, cut in rings
15 quarter-sized slices ginger, smashed
2 tablespoons peppercorns (szechwan brown preferred)
2/3 cup chili flakes, dried red
2 teaspoons salt (Kosher is good)

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.

Nutrition Facts : Calories 90.5, Fat 7.5, SaturatedFat 1.1, Sodium 175.9, Carbohydrate 6.9, Fiber 2.7, Sugar 0.4, Protein 1.2

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