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 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 do you balance chilli oil? ›
In nearly every case of over spiced food (in the pot or on your plate), the answer is to add dairy products (yogurt, cheese, cream, milk,…). They contain casein, a compound which binds with capsaicin oil (the heat in all hot peppers) to wash it away.
What is the chemical formula for chili oil? ›
Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is a fat-, alcohol-, and oil-soluble crystalline, odorless hom*ovanillic acid derivative alkaloid. The molecular formula of capsaicin is C18H27NO3 and its molecular weight is 305.40 g/mol.
How much salt do you put in chili oil? ›
In a pan, heat up 4 cups of oil while infusing the oil with Bay Leaf and Star Anise. In a large container, add in the toasted spiced, and garlic. Once the oil in the previous step is hot, pour the oil over the toasted spices and garlic and add 2 tbsp of salt. Mix and let it rest for 30 minutes.
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.
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 do you know when chili oil is cooked? ›
If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
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 Chinese brand chilli oil? ›
LGM or Lao Gan Ma is the most famous brand of chilli oil used throughout China.
Which chilli is used in chilli oil? ›
Types of chilli flakes
The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat. Sichuan chilli flakes also tend to have slightly fewer seeds in comparison to the Italian counterpart.
It has improved heart health: Chilli oil contains capsaicin, a compound that has been shown to reduce inflammation and improve blood circulation. This can help protect against heart disease, stroke, and other cardiovascular problems. Weight loss: Chilli oil can boost metabolism and help burn calories.
What oil is best for chili oil? ›
Neutral oil works best so it doesn't overpower the spices and seasonings. I used vegetable oil for mine but you're free to use other neutral oil like avocado and canola.
How to make chili oil taste better? ›
To make your chili oil stand out, with a profound aroma and a subtle numbing sensation, you'd need to include a few spices to infuse the oil. My regular choices are whole Sichuan peppercorns, star anise, cassia cinnamon stick, bay leaves, fennel seeds, and Tsao-ko (Chinese cardamom).
What happens if you put too much salt in chili? ›
Once the chili has been salted too heavily, you can't take back the salt, but you can balance the flavor of your chili. If it's only a little bit too salty, try adding a little sugar to the pot. You could also add some starch by including quinoa, potatoes, potato flakes, more beans, or cornstarch.
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? ›
What is the best oil to use for chili oil? - Quora. Any oil that is flavorless is good unless you are looking for that flavor to be a component of the finished product. I prefer peanut oil because of its high smoke point but, coconut, grape seed or avocado oils are all great too.
Is sunflower oil good for chili oil? ›
I have used vegetable oil, but you can use canola, peanut or sunflower oil if that's available to you more easily. Garlic: Whole garlic cloves, peeled and washed. Adds so much flavour and aroma to the oil. Sesame seeds: Lightly toasted to enhance the flavour.
Is soybean oil good for chili oil? ›
Ok, let's quickly talk ingredients. Here's an overview of what you need, and what's optional in the recipe: Oil: Ideally a neutral flavored oil, such as vegetable, canola, peanut, soybean, or grapeseed oil.
