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Anyone else make chili oil?
Posted on 10/22/20 at 1:58 pm
Posted on 10/22/20 at 1:58 pm
After getting my last harvest of peppers i decided to make some chili oil. Dehydrated them and pulled out a mix of the thai and cayenne. Turned out pretty good but might increase the amount of aromatics next time. Didn't have any garlic cloves so want to add that, too. Any other recommendations for adding to the oil?
Small sampling of the peppers used
Small sampling of the peppers used
5
Posted on 10/22/20 at 2:07 pm to nerd guy
Love chili oil. Make it occasionally but oftentimes just buy it. Love to make popcorn with it and some Szechuan peppercorn.
You look to be almost to Chili Crisp, which is probably one of my favorite condiments ever. Always just buy the “Angry Chinese Lady” brand.
You look to be almost to Chili Crisp, which is probably one of my favorite condiments ever. Always just buy the “Angry Chinese Lady” brand.
Posted on 10/22/20 at 2:30 pm to nerd guy
a slightly easier way to do it (also works for cannabis oil):
1) put the oil and flavorings in a jar and seal tightly
2) put the jar(s) in a pot of water (dont cover the lids)
3) bring to a boil and then let simmer for a couple of hours or longer
the oil will steep in the jars.
1) put the oil and flavorings in a jar and seal tightly
2) put the jar(s) in a pot of water (dont cover the lids)
3) bring to a boil and then let simmer for a couple of hours or longer
the oil will steep in the jars.
Posted on 10/22/20 at 2:36 pm to cgrand
That sounds like a solid idea. I'd still have to strain the aromatics, but not have to watch the temperature as much. Tried to keep this one between 230 and 240.
Posted on 10/22/20 at 2:50 pm to nerd guy
LINK
I use this recipe, and it is great. My adjustments are the following:
-I dried my thai chilis and ground them up.
-after all is done and sits for a few days, I strained out the shechuan to get just the oil. I find the sechuan seeds are way to strong of a flavor to chew on.
-I reheated this oil and added fresh thai chilis and let cook for about 5 mins.
I love the fresh chilis in this. I find it is so much better when doing this method, and I use it often.
I use this recipe, and it is great. My adjustments are the following:
-I dried my thai chilis and ground them up.
-after all is done and sits for a few days, I strained out the shechuan to get just the oil. I find the sechuan seeds are way to strong of a flavor to chew on.
-I reheated this oil and added fresh thai chilis and let cook for about 5 mins.
I love the fresh chilis in this. I find it is so much better when doing this method, and I use it often.
Posted on 10/22/20 at 3:05 pm to Midget Death Squad
quote:
Oil: Ideally a neutral flavored oil, such as vegetable, canola, peanut, soybean, or grapeseed oil.
Yikes.
Posted on 10/22/20 at 3:07 pm to nerd guy
quote:
Anyone else make chili oil?
Never have... but I love cooking with it.
I've made garlic infused oil before... so good.
Posted on 10/22/20 at 4:21 pm to nerd guy
I've been wanting to make some, following Marion's recipe. I guess I should just do it!
Marion's Kitchen Homemade Chili Oil
Marion's Kitchen Homemade Chili Oil
Posted on 10/22/20 at 4:54 pm to Mo Jeaux
Well I used avocado oil fwiw. It's very nice
Posted on 10/22/20 at 5:20 pm to Midget Death Squad
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