Chili Infused Oil Recipes

HOW TO MAKE CHILE OIL

Steps:

• Gather the ingredients.
• Prepare a clean, dry glass bowl or jar and place the crushed chile peppers in it.
• In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Be mindful that olive oil has a low smoking point and if heated up too much for too long, its flavor can change.
• Slowly and carefully pour the oil over the crushed chile peppers, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chile is submerged. If using the whole chiles, add them now, and stir.
• Set the oil aside to cool for at least an hour or two.
• Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining-if choosing to do so, as the crushed chile will settle on the bottom of the jar, and you can use it along with the oil as a condiment.
• Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor. If left unstrained, the infusion will continue to mature, and the heat factor will amplify.

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

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.

AUTHENTIC CHILI OIL

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.

CHILI OIL

Steps:

• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

HOW TO MAKE CHILI OIL

Steps:

• Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
• Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
• While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
• Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
• Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.

CHILI-GINGER INFUSED OIL

Steps:

• Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
• Rest a deep-fry thermometer on the rim of the pot.
• Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
• Let simmer for 15 minutes, checking to make sure the temperature does not rise.
• Remove from the heat and let stand until cool or overnight.
• Strain the oil without pressing the solids; then, discard the solids.
• Store the oil in an completely clean glass jar at cool room temperature.