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
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
AUTHENTIC CHILI OIL
Authentic chili oil recipe using sichuan peppercorns and star anise for aromatics.
Provided by peppergeek
Categories Condiment
Number Of Ingredients 9
Steps:
- Using a medium saucepan, toast the sesame seeds at medium heat for 2-3 minutes, or until they begin to turn light brown. Place in small bowl.
- Reduce the heat to low. Using the same sauce pan, add the oil and slowly bring the temperature up to about 300F.
- Add the star anise, cinnamon, bay leaf, sesame seeds and sichuan peppercorn. Do not add the green onions yet. Cook the aromatics for 30 minutes, keeping temperature consistently between 275-325F.
- When 5 minutes remain, add the green onion.
- While the aromatics cook, combine the chili flakes and salt in a heat-safe container (use ceramic if possible). Stir thoroughly.
- Remove the infused oil from heat and allow to cool for 5-10 minutes. The temperature should be around 200F.
- Strain the oil directly into the chili flakes. Discard aromatic ingredients. Stir thoroughly.
- Store in the refrigerator for up to 6 months.
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.
CHINESE HOT CHILI OIL
This Chinese hot chili oil makes the perfect accompaniment to dumplings, stir-fries, and many other Asian dishes if you like to add a kick to your meals.
Provided by Liv Wan
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Use the chili oil as desired in recipes or as a dipping sauce with dumplings and noodles.
Nutrition Facts : Calories 135 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 3 mg, Fat 15 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 12 g
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- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
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- Heat chiles, star anise, oil, red pepper flakes, and peppercorns in a small saucepan over medium until fragrant and just beginning to bubble, 5–7 minutes. Remove from heat; let steep 1 hour.
- Purée mixture in a blender until smooth. Strain oil through a fine-mesh sieve, pushing on solids, into an airtight container; discard solids.
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5/5 Calories 75 per servingTotal Time 10 mins
- Toast sichuan pepper corn on a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
- Heat a wok over medium low to medium low heat, add 1/4 cup of oil and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
- Add soy sauce around edge of the wok, so it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
- Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg and sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!
MAKE YOUR OWN CHINESE CHILLI OIL (油泼辣子) - RED HOUSE SPICE
From redhousespice.com
Ratings 54Calories 90 per servingCategory Condiment
- In a bowl, mix all the ingredients in Group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.
- Pour oil into a cold wok /pot, add all the ingredients in Group 2. Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).
- Add half of the chilli mixture into the oil. You should see it bubbling intensively. Add the remaining when bubbling calms down. Stir well with a clean dry spoon.
HOW TO MAKE CHILI OIL (辣椒油) - OMNIVORE'S COOKBOOK
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Ratings 44Calories 120 per servingCategory Main
- Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
- Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
- Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
HOW TO MAKE SICHUAN CHILI OIL RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 minsPublished 2014-01-31
- The Chilies. First, you'll need a ton of chilies and Sichuan peppercorns. For the former, just about any kind (and level of heat) will do; just make sure they're roughly ground and you have a lot—at least half a pound.
- The Oil. This is the most important step: Infusing the oil. In a heavy-bottomed saucepan, simmer 1 1/2 quarts canola oil with a whole head of garlic, a 3-inch nub of ginger, and a host of dried spices: star anise, coriander seeds, cinnamon sticks, black and green cardamom.
- Mixing the Chilies. In a large steel mixing bowl, add the ground chilies, the Sichuan peppercorns, 1 tablespoon of salt, and 2 tablespoons of soy sauce.
- Oil Time. When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture.
- Pack It Up. When it's cooled down a bit, pour the chili oil into jars: Large if you're keeping this for yourself, smaller if you want to give as gifts. (This stuff makes a good gift!)
- Ready to Rock. While it's pretty good right now, it will taste even better a few days from now. Plus, it'll keep pretty much forever, especially if you put it in the fridge.
- Get Saucy. But of course, why would you want to just store it? I use it all the time to make a sauce for boiled dumplings: a good heaping spoonful or two with a ton of black vinegar.
- So What Are You Waiting For? This is what you get! Go read our article about making dumplings for Chinese New Year (or any time), and start eating! Explore Bon Appétit Chinese Lunar New Year Dumplings Spicy.
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- Add all the ingredients into a stainless steel or thick ceramic bowl bowl (basically, anything that is heat proof).
- Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes. The temperature should reach somewhere between 325ºF to 350ºF. When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat.
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