Difference between revisions of "Chili oil recipe"

From Cookipedia

 
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|title=Chili oil recipe Cooking with chillies
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|keywords=Chili oil recipe Cooking with chillies
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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, take a..
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|og:image=https://www.cookipedia.co.uk/wiki/images/a/a0/Hot_Chili_oil.jpg
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{{recipesummary
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|DatePublished=17th January 2013
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|Author=Chef
 
|ImageComment = Chili oil, strained and un-strained
 
|ImageComment = Chili oil, strained and un-strained
 
|Servings = Makes 1 jar of [[Chili|chili]] [[Oil|oil]]
 
|Servings = Makes 1 jar of [[Chili|chili]] [[Oil|oil]]
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Bright and colourful and great to add to [[Soups|soups]], stews, [[Pizzas|pizzas]], burgers; the list goes on!
 
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.
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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.
 
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.
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
 
| 1 cup of the [[Oil|oil]] of your choosing, see above.
 
| 1 cup of the [[Oil|oil]] of your choosing, see above.
 
| &#188; to &#189; cup of crushed [[Dried|dried]] [[Chillies|chillies]]
 
| &#188; to &#189; cup of crushed [[Dried|dried]] [[Chillies|chillies]]
 
| 1 teaspoon whole [[Black peppercorns|black peppercorns]]
 
| 1 teaspoon whole [[Black peppercorns|black peppercorns]]
 
 
 
}}
 
}}
 
===Method===
 
===Method===
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| Don't allow the [[Oil|oil]] to smoke.
 
| Don't allow the [[Oil|oil]] to smoke.
 
| Remove from the heat and add the [[Peppercorns|peppercorns]].
 
| Remove from the heat and add the [[Peppercorns|peppercorns]].
| Allow to cool completel.
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| Allow to cool completely.
 
| Strain the [[Oil|oil]] through a sieve and then through [[muslin]], [[cheesecloth]] or [[Coffee|coffee]] filters.
 
| Strain the [[Oil|oil]] through a sieve and then through [[muslin]], [[cheesecloth]] or [[Coffee|coffee]] filters.
 
| Pour into a [[Sterilised|sterilised]] bottle and store in a dark cupboard, it does not need to be refrigerated.
 
| Pour into a [[Sterilised|sterilised]] bottle and store in a dark cupboard, it does not need to be refrigerated.
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===Chef's tip===
 
===Chef's tip===
  
To dry your own [[Chillies|chillies]], lay on greaseproof paper on [[baking tray]]s and leave in the oven, on its lowest setting for 4 to 5 hours.  A slow Aga is great for this.
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To dry your own [[Chillies|chillies]], lay on greaseproof paper on [[baking tray]]s and leave in the oven, on its lowest setting for 4 to 5 hours.  A slow [[Aga]] is great for this.
  
 
==See also==
 
==See also==
 
* [[Chilli sauce|Many other chilli sauce recipes]]
 
* [[Chilli sauce|Many other chilli sauce recipes]]
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[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Chilli pepper recipes|Chicken]]
 
[[Category:Chilli pepper recipes|Chicken]]
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[[Category:Spicy recipes]]
 
[[Category:Spicy recipes]]
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 

Revision as of 17:33, 15 August 2014


Chili oil recipe
Difference between revisions of
Chili oil, strained and un-strained
Servings:Makes 1 jar of chili oil
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013

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.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Heat the oil and chillies in a small pan so the chillies stop sizzleing and the oil is coloured.
  2. Don't allow the oil to smoke.
  3. Remove from the heat and add the peppercorns.
  4. Allow to cool completely.
  5. Strain the oil through a sieve and then through muslin, cheesecloth or coffee filters.
  6. 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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