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
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
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
HOT CHILI OIL
This is the hot oil you sometimes get in Chinese restaurants to drizzle in your soups, dumplings etc. at the table. I use it on EVERYTHING. even ice cream! Its best to make this OUTSIDE. The fumes can be wicked.
Provided by Balthuz
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Put the dried peppers in a dry frypan and set stovetop heat on high. (I use a camping stove outside) .
- Toast, roast, stir and toss the peppers until they get dark in areas but are still basically red and they become very AROMATIC.
- Let them cool a bit and then put them in a food processor with the oil.
- Process for a few moments.
- Pour into a nice container and keep it on your table.
- It will be gone in no time--.
Nutrition Facts : Calories 1364.7, Fat 146.8, SaturatedFat 21.9, Sodium 22.4, Carbohydrate 17.2, Fiber 7.1, Sugar 10.1, Protein 2.6
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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