Quick-n-Easy Chili Oil
A great little flavored oil condiment to have in the refrigerator!
Takes minutes to make and adds a blast of heat and complexity to many dishes.
Uses for Chili Oil:
- Add part chili oil to the oil in your stir-fries.
- Use in a marinade
- As a dipping sauce – adding a splash of soy sauce or tamari
- For salad dressings – adds some heat and depth
- Basting for grilled or roasted foods – as I did with mushrooms
Wait some time before using the chili oil to allow all the flavors to combine.
The reddest flakes make for the reddest oil. Sichuan chili oil is not searing heat (like Thai chili oil) but a complex toasted chili taste.
Color is important for making red chili oil – make sure your chili pepper flakes are fresh!
(I have used Sichuan Chiles**)
or to taste
For a quick Chili Oil – add the neutral oil to a heavy small pot.
Add the chiles – turn heat to medium- low.
Have ready a glass pyrex or stainless steel bowl.
Cook stirring with a wooden spoon for 10 minutes, or until the heat reaches 300 degrees.
Can gauge with using a frying thermometer, meat thermometer – or candy thermometer (as I did.)
The oil should be just sizzling to flavor the chiles – not hot enough to burn them.
Immediately pour the chili oil into a heatproof bowl, add salt, stir in.
Cool completely and store in an airtight, sterile glass container with a tight seal.
Will stay fresh for many weeks.
Let stand at least 30 minutes before using – the flavor develops over time.
with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
For Chili Oil use expeller pressed Peanut Oil, Safflower oil, Sunflower Oil or Grapeseed Oil.
** Sichuan Chiles:
I purchased Plus Green Natural’s Sichuan Red Hot Chili Pepper Flakes (Amazon)
– Moderate heat.
Do not be tempted to use Italian red pepper flakes, these lack a pungent flavor.
Garlic Infused Chili Oil:
Garlic can be added to oil – before adding chili flakes.
Add 3 medium peeled garlic cloves cut in half.
Add the cool oil and heat until just colored – do not let burn.
Let stand one hour to infuse the flavors.
Remove the garlic (use for another recipe) then proceed with heating the oil and adding the ground chiles.
This recipe may not be reproduced without the consent of its author, Karen Sheer.