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
Any neutral oil is best for making homemade chili oil.
Peanut oil, canola oil, corn oil, or a simple vegetable oil make the best chili oil with real chili flavor. I do not recommend oils with stronger flavors, such as olive oil, sesame oil, or coconut oil, as they can affect the flavor of your final oil.
How long will homemade chilli oil last? ›
tips. Leave the oil to infuse for at least 1 week but preferably for 2-3 weeks. The chilli oil will keep for up to 6 months.
Can I make chilli oil with chilli powder? ›
This easy chili oil is made by pouring some hot oil over a mixture of chili flakes, chili powder, and sesame seeds, with a little Chinese black vinegar for an extra touch of flavor. But there are chili oil that's extra aromatic, like our homemade Chinese chili oil, which infused spices and aromatics into the oil.
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.
Which chilli is best for chilli oil? ›
Whereas Sichuan chilli flakes are fried until crisp and then ground. The frying process alters the colour and flavour. You'll notice a substantial difference between chilli oils made with Italian chilli flakes and Sichuan. The deep red colour synonymous with chilli oil is only achievable by using Sichuan chilli flakes.
Is homemade chili oil healthy? ›
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.
Should you put chili oil in the fridge or pantry? ›
How should the crispy chilli oil be stored? Mrs C's crispy chilli oil should ideally be stored in a cool environment, such as a pantry. If you want to keep it for longer, you can also store it in the fridge – an environment that makes every spoonful slightly different.
How to prevent mold in chili oil? ›
You should make small slits in the chilies so they fill will oil, or just cut them in half.. This will enable them to sink. If the Chilies (or anything you are preserving in oil) stays above the surface you will get mold or worse. It's also a better idea to store in the refrigerator.
What are the white specks in chili oil? ›
Well, the sediment is from the onions, ginger, cloves and other ingredients you added to make this incredible chili oil with sediment. Chili oil is not that stuff you see on the shelves of your supermarket in the international aisle. It's doesn't run clear like that.
Is crispy chili oil the same as chili oil? ›
It is related to chili oil and to chili sauce, and sometimes the terms are used interchangeably to refer to it. Chili crisp's proportions are such that the condiment contains much more crunchy bits than oil, which creates the texture of the condiment.
However, in our opinion, chili oil really became famous due to the very subdued and slow-release spice it contains, as well as how it gives an instant Asian tinge to any recipe it's used in. That versatility is a big part of why chili oil is so popular.
Are you supposed to cook chili oil? ›
You can cook with chili oil, which is far more than just a condiment. All across Asia and often beyond, you will find that chefs replace plain oil with their hot chili oil blend to start as a spicy base. This is a great idea when you're whipping up a scorching meal that needs to pack a punch!
Does homemade chili oil need to be refrigerated? ›
No, garlic chili oil does not need to be refrigerated and can be kept outside, in a cool dry place. However, refrigerating will help to preserve the chili oil longer. If refrigerating, the oil may become solidified.
How do you extract chilli oil? ›
Steam distillation process is mainly used in making Chilli Seed Essential Oil. Steam is passed through the seeds, the most intense source of this spice, to derive essential oil. It has a strong, hot, spicy and stimulating, pepper like aroma. Hot pepper seeds are put through a steam distillation process.
What oil is chili 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.
Is olive oil good for chilli oil? ›
Ingredients for Italian Chili Oil
While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat. So, the delicate flavor of a very high-end, extra-virgin olive oil will likely become masked.
Is grapeseed oil good for chilli oil? ›
Ingredients. This recipe calls for a specific type of oil called Caizi You (roasted rapeseed oil). This oil is often used in Sichuan cooking and has a very distinct toasty/nutty aroma and flavor. It also adds to the deep red color often associated with Sichuanese chili oils.
Can olive oil be used for chilli oil? ›
For a good chilli pepper oil you need a quality and good intensity extra virgin olive oil, possibly fruity, which lends itself well to pairing with chilli.
