Chili oil recipe: Difference between revisions
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|description=Bright and colourful and great to add to soups, stews, pizzas, burgers; the list goes on. You can use almost any dried chillies for this recipe | |description=Bright and colourful and great to add to soups, stews, pizzas, burgers; the list goes on. You can use almost any dried chillies for this recipe | ||
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<!-- /seo --> | <!-- /seo -->Bright and colourful and great to add to [[Soups|soups]], stews, [[Pizzas|pizzas]], burgers; the list goes on! | ||
You can use almost any [[Dried|dried]] [[Chillies|chillies]] for this recipe, take a trip to your local ethnic wholesales where you will be able to buy a carrier-bag full of dried chillies for the same price as a silly supermarket bottle - I promise you. You can even use your home grown chillies, though ensure that they are properly dried first or the [[Oil|oil]] will quickly go mouldy. | |||
Choose your [[Oil|oil]] carefully, if you want to use the oil as a cold condiment or [[Salad|salad]] dressing then [[Extra virgin olive oil|extra virgin olive oil]] is great. If you are going to be stir-[[Frying|frying]] with the oil, then a high temperature oil such as [[Peanut|peanut]] oil is good. Experiment with different [[Oils|oils]] as they will all impart different flavours. | |||
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|TotalCalories = 2211 | |TotalCalories = 2211 | ||
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
|Image = [[Image:Hot Chili oil.jpg| | |Image = [[Image:Hot Chili oil.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">The strained idea is brilliant</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">So easy and SO clear!</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chillies|#chillies]] [[Special:Search/dried|#dried]] [[Special:Search/chilioilrecipe|#chilioilrecipe]] [[Special:Search/aga|#aga]] [[Special:Search/cheesecloth|#cheesecloth]] [[Special:Search/muslin|#muslin]] [[Special:Search/chili|#chili]] [[Special:Search/coffee|#coffee]] [[Special:Search/peanut|#peanut]] [[Special:Search/oils|#oils]] [[Special:Search/pizzas|#pizzas]] | ||
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Latest revision as of 17:00, 22 December 2021
Bright and colourful and great to add to soups, stews, pizzas, burgers; the list goes on!
You can use almost any dried chillies for this recipe, take a trip to your local ethnic wholesales where you will be able to buy a carrier-bag full of dried chillies for the same price as a silly supermarket bottle - I promise you. You can even use your home grown chillies, though ensure that they are properly dried first or the oil will quickly go mouldy.
Choose your oil carefully, if you want to use the oil as a cold condiment or salad dressing then extra virgin olive oil is great. If you are going to be stir-frying with the oil, then a high temperature oil such as peanut oil is good. Experiment with different oils as they will all impart different flavours.
| Chili oil recipe | |
|---|---|
 |
| Chili oil, strained and un-strained | |
| Servings: | Servings: 25 - Makes 1 jar of chili oil |
| Calories per serving: | 88 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewThe strained idea is brilliant 5/5 So easy and SO clear! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup of the oil of your choosing, see above.
- ¼ to ½ cup of crushed dried chillies
- 1 teaspoon whole black peppercorns
Method
- Heat the oil and chillies in a small pan so the chillies stop sizzleing and the oil is coloured.
- Don't allow the oil to smoke.
- Remove from the heat and add the peppercorns.
- Allow to cool completely.
- Strain the oil through a sieve and then through muslin, cheesecloth or coffee filters.
- Pour into a sterilised bottle and store in a dark cupboard, it does not need to be refrigerated.
Variations
You can omit the straining step for an unstrained chilli oil.
Chef's tip
To dry your own chillies, lay on greaseproof paper on baking trays and leave in the oven, on its lowest setting for 4 to 5 hours. A slow Aga is great for this.
See also
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