Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!
I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂
Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.
Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:
2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).
This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.
Chop up the chilis, garlic and onions to a course mixture and set aside.
In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)
When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.
Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.
Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂
And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.
That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.
The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.
Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!
REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.
FAQs
Heat oil in a small saucepan over medium until it reaches 225 degrees F to 250 degrees F (110 degrees C to 120 degrees C), 3 to 4 minutes.. It's hot enough when a few flakes of crushed red pepper will sizzle in the oil. Pour oil over spices. Let stand until cooled completely, about 1 hour.
What is the best cooking oil for chilli oil? ›
The best oil for making chili oil
Since you're cooking the oil at high temperature, you can use oils such as corn oil, canola oil, teaseed oil, or peanut oil. These oils are also known as neutral oils, which means they don't impart strong flavors.
What is chilli oil made of? ›
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar.
How do you balance chilli oil? ›
If you're wary of pouring an entire cup of oil into your soup or stew, reach for some nut butter. Peanut, almond, or cashew butter are all rich in fat and can help dissolve capsaicin and mitigate some of the heat from chiles.
How long is homemade chili oil good for? ›
I restock my chili oil every 2-3 months and I always have jars in my fridge ready to go. It lasts in the fridge up to 3 MONTHS and I use it on everything, noodles, wontons, dumplings, eggs, radish cakes, homemade buns, literally EVERYTHING.
How do you know when chili oil is cooked? ›
Recipe Tips & Notes
Do not let your oil smoke or get any hotter, or it can burn your chili flakes and spices, resulting in a bitter flavor. If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
What is the strongest chilli oil? ›
Carolina Reaper Chilli Oil is made from top quality Extra Virgin Olive Oil and the hottest chilli in the world, the Carolina Reaper.
Can I use fresh chilies in chilli oil? ›
The short answer is – yes! You can make hot chili oil using fresh or dried chilies, so it's totally up to you what option you choose.
What is the name of the crispy chilli oil? ›
LGM or Lao Gan Ma is the most famous brand of chilli oil used throughout China. Mix well before use for best flavour. How do I use crispy chilli oil?
How unhealthy is chilli oil? ›
Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.
In Chinese, it's called là jiāo yóu (辣椒油), which translates to chili pepper oil, or simply là yóu (辣油, spicy oil).
Why is chilli oil so tasty? ›
Oil has a unique quality in that it may not have a smell to start with but it takes on the aroma of whatever it's infused with, just as it does with flavor. Considering how long chili is infused with it, you'll be able to smell the delicious pepper flavor even before you take the first bite.
How hot should oil be for chili oil? ›
Over medium low heat in a saucepan, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range.
Why is my chilli oil bubbling? ›
If the oil is smoking, bubbling or spitting then it's too hot. Pour the hot oil over the chilli flakes. Be careful as it will bubble up. Allow to cool before sealing in a glass jar.
What is way on traditional chilli oil? ›
Way-On Traditional Chili Infused Oil is made from some of the best ingredients that have been infused with chili peppers. This chili oil makes a wonderful and rich finishing flavor. The Vegetarian traditional chili oil is best when served as a dipping sauce on hot or cold dishes.
What temperature should oil be for cooking? ›
Most deep frying starts with oil between 325 and 375 degrees, but the temperature drops when food is added. Once the oil recovers some heat, it should remain somewhere between 250 and 325 degrees (depending on your recipe) for the duration of cooking.
What is the best oil temperature? ›
Vegetable oil has a high smoke point of 400-450°F (204-230°C), so it fall right in the perfect frying oil temp of 350-375°F. Corn oil is similar to vegetable oil coming in at 410-450°F (210-230°C). Pure extra virgin olive oil is on the fragile side with a low smoke point of 325-410°F (163-210°C).
How hot should oil be to deep? ›
If you have a food thermometer heat the oil to 160C for low, 180C for moderate and 190C for high. Avoid heating the oil any higher than this, as it may catch fire. If you don't have a thermometer, test the oil with a cube of bread. It should brown in 30-40 seconds when the oil is at a moderate heat.
How do you heat oil to 350? ›
Set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. Put the meat thermometer in the center of the oil to check the temperature. The oil should be between 350 degrees Fahrenheit (177 Celsius) and 400 F (205 C), depending on what you're cooking.
