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
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.
How long will homemade chilli oil last? ›
In general, homemade chili oil can last for up to six months if stored properly. However, it is best to use it within three months for optimal flavor and quality. To make your homemade chili oil last longer, follow these tips: Use a high-quality oil with a long shelf life, such as canola, sunflower, or peanut oil.
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.
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.
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.
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.
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.
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.
Should you refrigerate homemade chili oil? ›
When it's ready, chili oil can be stored at room temperature in a sealed jar for several weeks, or up to six months in the refrigerator. There are two ways to make chili oil, depending on the flavor you want.
Although usually enjoyable in our food, too much hot pepper can result in nausea, vomiting, abdominal pain, diarrhea and a burning sensation when ingested. During meal preparation, if capsaicin-containing oils get on the skin, it can lead to pain and redness with irritation.
What is chili oil supposed to taste like? ›
It has a citrusy flavor, and the chili flakes are at the edge of being sizzled such that they're almost black. That earthy, burnt flavor can grow on you as you eat it (the texture is enjoyable), but this is definitely not for you if you don't enjoy that intense flavor.
How do you extract oil from red chillies? ›
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.
How do you extract oil from chilli seeds? ›
The method comprises the following steps: 1, extracting and separating the chilli oil resin by utilizing supercritical CO2; 2, purifying the extracted chilli oil resin by means of short-path molecular distillation; and 3, increasing the water solubility of the purified chilli oil resin by utilizing an emulsification ...
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.
Why is chili oil not vegan? ›
Potential Non-Vegan Ingredients in Chili Oil
While the basic components of chili oil are typically vegan, some variations may contain non-vegan ingredients. These can include animal-derived additives like fish sauce or shrimp paste.
