Homemade Chilli Oil Recipes
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
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.
HOMEMADE CHILI OIL
This chili oil is perfect to add a bit of spice to any dish. We love to add it to chili and other things, but our favorite is to add it to wonton soup.
Provided by zackmania
Categories Cooking Oils
Time 8h20m
Yield 96
Number Of Ingredients 2
Steps:
- Inspect twelve 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 1 to 2 minutes. Remove from water and dry thoroughly. Wash 12 new, unused lids and rings in warm soapy water.
- Pulse peppers in a food processor until chopped into small pieces.
- Fill each jar 3/4 full with chopped peppers, then fill with grapeseed oil to about 1/4 inch below the rim. Stir contents of each jar carefully. Top with lids and screw rings on tightly.
- Let sit for at least 8 hours before using.
- Shake each jar before opening to use.
Nutrition Facts : Calories 97 calories, Carbohydrate 2.7 g, Fat 9.1 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 1.7 mg
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