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Apr 6, 2011 03:27 PM
Discussion

best homemade chilli oil recipes??

I tried making chili oil a few weeks back...slowly heated the oil with dried chilies..unfortunately I had used the jar previously to store whole cloves ( washed 3 times even!)....now thats all I can smell or taste in the oil. I'd like to try another batch-bear in mind I like it very very hot:)! in a new glass container of course.

recipes please!

ps is it chillis or chilis? or chillies...agh! maybe I should just say chili peppers.

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  1. One part crushed or coarsely ground Red Chili preferably Sichuan and Four parts neutral oil
    Heat oil and pour over chili. Stir a few times and let it cool. Done.
    You can also use regular chili flakes, like for pizza but it has less flavor and more heat.
    If you want super picante find some dried Scotch Bonnet or Habanero peppers and a some of them as well.

    9 Replies
    1. re: chefj

      I have whole kashmiri chilis, hotter and more flavor than Szechuan...not to be confused with Szechuan pepper. I can pound them to crush.I was planning on grapeseed oil..how hot do you heat the oil?

      1. re: Jenni899

        if you have patience, you do not need to heat them at all:
        *grind or chop the chilies into pieces.
        *put oil and chilies into an inert container on your counter
        *once a day, vigorously shake the container
        *the longer you do this, the more intense the flavor
        heating the mixture will speed up the process, but you will also some of the volatile components that give flavor and freshness.

        1. re: jerry i h

          sounds good-does putting the jar on a sunny counter help? I know it does with some flavored oils, such as garlic.

          1. re: Jenni899

            Garlic in oil is a botulism risk. You should definitely not keep it in a sunny place. It needs to be refrigerated. And thrown out if not used within 2 weeks.

            1. re: C. Hamster

              I was using thinly sliced , fried garlic . not a risk unless they are whole, or thick halves. I refridgerate as soon as the flavor is good, strain out the garlic too. but thanks for the warning.

              1. re: Jenni899

                The size matters not. And frying may or may not kill the toxins. That would depend on the length of time it cooked.

                Glad you get it in the fridge, though. You'd be surprised at how many people just leave it on the counter or cupboard.

              2. re: C. Hamster

                That is if you use fresh! if you use dried that is not the case.

              3. re: Jenni899

                *does putting the jar on a sunny counter help?*
                yes; that, and lots of patience, being willing to wait until the oil absorbs the amount of flavor that you want. This technique preserves the best, freshest, most faithful flavor of your ingredient.

            2. re: Jenni899

              Real Kashmiri chilis are not hotter that Sichuan chilis, but I doubt that you have Kashmiri chilis since there is a shortage of them with in India itself. Many markets will sell you the regular dried long red chili as Kashmiri but they are not. But that is another discussion.
              Heat the oil till it is just below its smoke point let it cool for 2 minuets and pour over. Some common adjuncts are ginger root thiny sliced, Sichuan peppercorns (Prickly Ash buds) Star Anise or Cumin.
              The method mentioned above of not heating the oil does not result in the same product(I am assuming that you want Asian style hot oil). The heat oil toasts the chilis as the extraction is taking place and has a deeper richer flavor.

          2. I like to used dried chipotle chili peppers because I like the smokiness of it. It doesn't matter really the portions of oil to chili peppers since it is easy to dilute by adding more oil to get exactly the strength you like. When I want garlic chili oil I add it afterward to only the amount I need for the recipe. See comment by C. Hamster

            1. Found this blog recipe a few days ago and bookmarked it for myself....guessing you can use as hot chili's as you can stand in it.

              http://wanderingchopsticks.blogspot.c...

              1. The original comment has been removed
                1. Here’s mine:

                  3 parts red pepper flakes
                  1 part fried shallots
                  1 part sesame seed
                  5 parts vegetable oil
                  Pinch of salt
                  Sesame oil

                  Combine the red pepper, shallots, sesame seed and salt in a jar and place it in the sink. Heat the vegetable oil in a saucepan until it’s shimmering, or about 350 degrees. VERY CAREFULLY pour the hot oil into the jar. It will sizzle violently and send up a plume of chili-flavored steam so keep your face away. Let the jar cool down in the sink, then add a dash of sesame oil and stir it up. DON’T add the sesame oil when hot as that will destroy the aroma. This recipe has a nice, mellow heat with good sesame flavor.