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.
What chili is best for chili oil? ›
The best chili flakes for making chili oil
For a tinge of Sichuan flavor (just a tinge!), we use Sichuan chili flakes (you can get it here on Amazon). We balance the heat with some sugar, add depth to it with white pepper, and complement it with star anise and other aromatics.
Can you put chili powder in chili oil? ›
Chili pepper powder - Essentially, Chinese chili pepper powder is added to give the chili oil extra red color. If you prefer, you can use Korean fine chili powder (gochugaru) as substitute. Sesame seeds - It's optionally added for some nuttiness and color contrast.
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.
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 best oil for making chili oil? ›
Any neutral oil is best for making homemade chili oil.
Peanut oil, canola oil, corn oil, avocado 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 to tell if chili oil is bad? ›
Bear in mind that chili oil should retain its vibrant red-orange color; any dull or darkened color might mean it's past its prime. Furthermore, any change in texture or viscosity should alert you to possible spoiling. Always keep the chili oil bottle tightly closed when it's not in use.
Why did my chili oil go mouldy? ›
Garlic cloves are high in moisture content and when combined with oil, it creates an ideal environment for bacteria growth and mold. Homemade garlic chili oil must be refrigerated and enjoyed within 7 days to be on the safe side.
Why does chilli oil taste so good? ›
The answer to this may seem obvious but actually, the classic taste of chili oil is due to more factors than just the chili and the oil. First of all, of course, it's the type of chili pepper used. Most chili oil varieties that you can find in the convenience store or Asian market have the standard red chili pepper.
Why is chilli oil so tasty? ›
Spices & Aromatics
If chilis and oils make up the foundational flavors of the final sauce, spices and aromatics turn it into a full-on tastebud experience. Infusions of garlic, onion, peppercorns, seeds, and herbs create the kind of blended umami flavor that leaves your tastebuds craving more.
Just by taking a whiff of the jar, I knew why. The chili crisp features a head-spinning melange of aromas from dried chili pepper, fermented black beans, shallots, garlic, sesame oil, mushroom powder, and seaweed—all of which work together to create one of the most mouth-watering condiments I've ever come across.
Can homemade chili oil go bad? ›
Homemade chili oil will typically last for several months when stored in the refrigerator in an airtight container. Commercially prepared chili oils may have a longer shelf life, as they are often made with preservatives to extend their shelf life.
How long does dried 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.
What tastes good with chili oil? ›
Pasta and noodles are the perfect canvas for CC Sauce's chili oils. Toss your favourite pasta or noodle dish with a few spoonfuls of Garlic Chili Oil for a garlicky, spicy kick that enhances the flavours of the sauce. Alternatively, mix Avocado Chili Oil into a creamy alfredo sauce for a hint of smokiness and spice.
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.
What oil is used for chilli oil? ›
Oil: Ideally a neutral flavored oil, such as vegetable, canola, peanut, soybean, or grapeseed oil. Traditional Chinese caiziyou is also a great option if you can find it (it's available at The Mala Market).
How do you extract chilli essential oil? ›
Traditional extracting method is to use organic solvent (as acetone, ether, ethanol etc.) that the exsiccant capsicum is extracted, makes with extra care, to obtain oleoresin capsicum.
