How To Make Chile Oil Recipes

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



5-Minute Homemade Chili Oil Recipe - How to Make Chili Oil image

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

1 cup canola oil - or any neutral oil (such as peanut oil, though yes, you CAN use Olive Oil)
3 tablespoons crushed dried peppers - I used a blend of 7-Pots and scorpions
Dash of salt (if desired)

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 image

Authentic chili oil recipe using sichuan peppercorns and star anise for aromatics.

Provided by peppergeek

Categories     Condiment

Number Of Ingredients 9

1 cup Vegetable Oil
0.5 cups Chili Flakes (coarsely ground)
0.5 tsp Salt
2 pods Star Anise
1 tbsp Sichuan Peppercorns
1 tbsp Sesame Seeds (toasted)
1 stick Cinnamon
1 Bay Leaf
2 Green Onions (white ends only)

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.

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