best homemade chilli oil recipes??
- Jenni899 Apr 6, 2011 03:27 PM
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.
ps is it chillis or chilis? or chillies...agh! maybe I should just say chili peppers.
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.
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.
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.
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