Chili Oil

   / Chili Oil #1  

downsizingnow48

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Sacramento, California
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Asian restaurants usually have chili oil which I really like. They use sesame oil and that kind is easily found. But sesame oil doesn't go with everything. So I started making my own using grapeseed oil which is neutral in flavor. There are a million recipes and I make it several different ways. This batch is just dried chiles, some large black ones and some small red ones. Goes on pizza, rice, fried potatoes, tacos, beans you name it. Cut up into small pieces, then heat at a low heat for about 20-30 min, let cool, put in covered container in the pantry. Lasts a long time because you just need a spoon or two at the most.
 

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   / Chili Oil #2  
Did you grow the chilis or buy them. Have used the sesame version, but this does sound like it would go with anything. I like Franks Red Hot too, but that is pretty mild.
 
   / Chili Oil #4  
Makes sense, I only grow one kind myself , and drying them is a pain.
thanks for the info
 
   / Chili Oil #5  
I'm rather partial to fermented Chile garlic sauce myself. I just started a half gallon jar full the other day using Fresno chilies that ended up over the top hot this year.
 
 
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