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
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.
Can you put chili powder in chili oil? ›
First things first – Chili
You can use chili powder, chili flakes or grind your own chili mix of whole chilis. The chili you choose will in the end determine the taste of your oil.
What 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.
What oil is best 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.
How to tell if chili oil is bad? ›
To determine if your chili oil has gone bad, you'll need to pay attention to the smell and visual aspects. If it smells rancid or off, that's your first sign that it's expired. Additionally, if you notice any discoloration or mold growth, those are sure signs it's time to toss it.
Can I use fresh chilies in chilli oil? ›
Can you make chili oil using fresh chilies? 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.
Why is chili oil so good? ›
Why do people love Chilli Oil? Flavour Enhancement: Chilli oil elevates the taste of dishes by adding a spicy kick and a burst of rich chilli flavour. Versatile Condiment: It's a versatile kitchen staple that can be drizzled on various foods, from noodles to dumplings, making them not only spicy but more exciting.
Why is chilli oil so tasty? ›
With love, here's some chilli oil
Next, add your aromatics to the oil – cumin seeds, coriander seeds, black peppercorns, fennel, Sichuan peppercorns, bay leaves, star anise, cinnamon sticks and cloves. “These ingredients will give the oil its signature fragrance and taste that will keep you coming back for more.
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.
What temperature should the oil be for chili oil? ›
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.
The best-known commercial brand is Lao Gan Ma, which is based on the chili crisps of Guizhou province. The chili crisp is closely related to Chinese chili oil, and sometimes the two terms are used interchangeably, the difference being that the crisp contains edible chunks of food in the chili oil.
Is grapeseed oil good for chili oil? ›
To begin with, the oil you choose makes a difference. In most cases, a neutral-flavored oil is best. This means absolutely no animal fats or fish oils. Instead, choose something like a peanut, soybean, or grapeseed oil.
What is the famous Chinese chili oil? ›
The product is sold in China and over 30 other countries. Lao Gan Ma is credited with popularizing Chinese chili oil and chili crisp toppings in the Western world, and have inspired many Chinese-American chili-based toppings.
Is coconut oil good for chili oil? ›
The coconut oil will impart a lovely flavour that goes along well with the chilli, and the olive oil keeps the cost of this recipe down (olive oil is a lot cheaper than coconut oil). You could use 100% of either oil but I prefer having a combination. Heat the oil on medium-high until melted and hot.
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.
How long does chilli infused olive 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.
How to prolong the shelf life of chili garlic oil? ›
To store, you can refrigerate it to prolong shelf life and just scoop some out at room temperature since the oils can solidiy. This is best enjoyed within a month. I go through this so fast though so it never really lasts that long. Be sure that all the chiles and garlic pieces are submerged in the oil.
How long is homemade chili good for? ›
Any type of chili can stay safe to eat in the fridge for up to 4 days. As long as it was stored correctly in an airtight container, it's safe to freeze anytime within that time frame. Before freezing, it's a good idea to check if the chili looks or smells off.
