Fiery & Fragrant Chili Oil: The Secret Weapon for Every Kitchen

Recipe Introduction: The Fiery Elixir You Need

Ever stared blankly into your fridge, thinking, "this needs something "? i know i have. that "something" is almost always a good chili oil, and trust me, this dried chili peppers infused oil is the business.

It's your secret weapon for jazzing up everything.

A Humble Start: From Szechuan to Your Kitchen

Chili oil, with its roots in szechuan cuisine, is a beautiful thing. it's simple to make, yet brings so much flavour.

This recipe is easy. takes about 45 minutes, and yields about a cup of deliciousness.

Why This Chili Oil Rocks

Honestly, it's all about the flavor punch. besides tasting amazing, dehydrating food storage like homemade chili powder helps to bring some antioxidants to your table.

Plus, it's perfect for lazy weeknight dinners when you need to how to make chili interesting in a flash. it also shows you how to dehydrate hot peppers

Okay, let's get down to it. What you will need:

• 1/2 cup (40g) Assorted Dried Chili Peppers
• 1 cup (240 ml) Neutral Oil
• 2 cloves Garlic
• 1-inch piece of Ginger
• 2 Star Anise
• 1 Cinnamon Stick
• 1/2 teaspoon Sichuan Peppercorns
• 1 tablespoon Soy Sauce
• 1 teaspoon Brown Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon MSG (Optional)

Fiery & Fragrant Chili Oil: The Secret Weapon for Every Kitchen Recipe Card

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:Approximately 1 cup (240 ml)

Ingredients:

• 1/2 cup (40g) Assorted Dried Chili Peppers (mixture of mild and hot, such as Ancho, Guajillo, Arbol, or Gochugaru. Remove stems and seeds if desired for less heat)
• 1 cup (240 ml) Neutral Oil (such as canola, vegetable, or peanut oil)
• 2 cloves Garlic, thinly sliced
• 1-inch piece of Ginger, peeled and thinly sliced
• 2 Star Anise
• 1 Cinnamon Stick (about 3 inches/7.5 cm)
• 1/2 teaspoon Sichuan Peppercorns (optional, for that signature numbing sensation)
• 1 tablespoon Soy Sauce (low-sodium)
• 1 teaspoon Brown Sugar (or honey)
• 1/2 teaspoon Salt
• 1/4 teaspoon MSG (Optional, but adds umami depth)

Instructions:

• Roughly chop the dried chili peppers (removing seeds for less heat).
• In the saucepan, combine the chopped chili peppers, garlic, ginger, star anise, cinnamon stick, and Sichuan peppercorns (if using).
• Pour the oil into the saucepan. Gently heat over low heat. Monitor the temperature.
• Simmer the oil and aromatics over very low heat for about 30 minutes, or until the garlic and ginger are lightly golden and the chili peppers are fragrant (but not burnt).
• Remove the saucepan from the heat. Let the oil cool slightly (about 5 minutes). Carefully strain the oil through a fine-mesh sieve or slotted spoon into the heat-resistant bowl or jar. Discard the solids.
• Stir in the soy sauce, brown sugar (or honey), salt, and MSG (if using) into the warm chili oil. Taste and adjust seasoning as needed.
• Let the chili oil cool completely before storing it in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

Nutrition Facts

Calories:120

Fat:13g

Fiber:0g

Recipe Info

Category:Condiment

Cuisine:Szechuan Inspired

From Dried Chili Peppers to Liquid Gold: Your Step-by-Step Guide

Prepping Your Peppers: How To Dry Chili Peppers

First, give those dried chili peppers a rough chop. If you're a bit of a wuss like I sometimes am, remove some seeds to tone down the heat.

Infusing the Flavour: Aromatic Harmony

Next, in a pot, chuck in your chopped dried chili peppers , garlic, ginger, star anise, cinnamon, and Sichuan peppercorns (if you're feeling fancy). This is where the magic begins.

The Golden Rule: Low and Slow

Now, pour your oil into the pot. Heat it slowly over low heat. We're talking gentle simmering here. We're dehydrating food storage with oil. I mean, we're creating art.

Simmering Bliss: Patiently Waiting

Let that mixture simmer for about 30 minutes. the garlic and ginger should be golden, and the aroma should be amazing.

Watch it close, though! burnt chili is no bueno. don't burn them trying to learn how to dehydrate hot peppers .

The Grand Finale: Straining and Seasoning

Remove the pot from heat and let it cool slightly. then, strain the oil into a heat-resistant bowl, ditching all the solids.

Stir in soy sauce, brown sugar, salt, and msg (if you are using it). boom. done.

Let it cool completely before transferring to an airtight container. it will last in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

Beyond the Basics: Homemade Chilli Powder Recipe Potential and Beyond

Spice It Up (or Down): Your Choice!

If you want an extra kick, add more hot peppers. or, for a milder version, use less. this is your chili oil! use them to create a diy chili powder .

You can even create a chili powder recipe !

Serving Suggestions: Beyond the Usual

Drizzle it on noodles, dumplings, eggs – basically anything your heart desires. Seriously, this chili oil elevates everything .

So, there you have it. A simple yet utterly delicious chili oil that'll transform your cooking. Give it a whirl! It will show you how to make chili with love!

Alright, let's get cracking! dried chili peppers, eh? sounds like a good excuse for a little culinary adventure. i'm thinking we'll focus on a vibrant and versatile chili oil that elevates everything from your morning eggs to your takeaway pizza.

Honestly, once you make it yourself, you will never be able to buy it at the store again! let's get this recipe outline whipped up!

Ingredients & Equipment: Let's Get Started!

Right, first things first, let's gather our bits and bobs. this ain't rocket science, i promise! it's more like a kitchen disco with your taste buds.

Remember, good ingredients make good food. my grandma used to say that all the time!

Main Ingredients: The Flavor Powerhouse

• 1/2 cup (40g) Assorted dried chili peppers . This is important! Mix it up. Use Ancho, Guajillo, Arbol, Gochugaru. Remove the seeds for less heat.
• 1 cup (240 ml) Neutral Oil. Canola, vegetable, or peanut oil are perfect.
• 2 cloves Garlic, thinly sliced, not minced!
• 1-inch piece of Ginger, peeled and thinly sliced.
• 2 Star Anise. Gives that lovely depth.
• 1 Cinnamon Stick (about 3 inches/7.5 cm ). Trust me!
• 1/2 teaspoon Sichuan Peppercorns (optional). Oh my gosh , this adds a tingly zing!
• 1 tablespoon Soy Sauce (low-sodium). Don't go overboard.
• 1 teaspoon Brown Sugar (or honey). Just a touch.
• 1/2 teaspoon Salt. Seasons everything.
• 1/4 teaspoon MSG (Optional). This is purely for umami depth.

Quality, quality, quality. seriously, get decent chillies. it makes a difference. if they smell dusty and old, bin them. good dried chili peppers should be vibrant and fragrant.

I always give mine a good sniff before buying.

Seasoning Notes: Spice It Up

The key to this chili oil is the balance. don't be scared to experiment. the essential spice combinations here give warmth and depth.

Ginger and garlic are classic. star anise adds a licorice hint. the sichuan peppercorns? honestly, they're magic. they give you that numbing, tingling sensation.

For a quick sub, if you don't have sichuan peppercorns, just leave them out. or add a pinch of white pepper for a bit of bite.

If you do not have dry chillies, use chilli flakes but it would not taste the same. try to how to dehydrate hot peppers or how to dry chili peppers to make your own!

And speaking of magic, How To Make Chili is also amazing with Homemade Chili Powder !

Equipment Needed: Keep it Simple

• Heavy-bottomed saucepan or pot. Prevents burning.
• Heat-resistant bowl or jar. For storing the oil.
• Slotted spoon or fine-mesh sieve. Essential for straining.

No fancy gadgets needed, just the basics. if you don't have a fine-mesh sieve, use a clean tea towel lined over a colander.

Just make sure it's heatproof. honestly, that's all you need! you can also use a cheesecloth when dehydrating food storage .

So there you have it! All the ingredients and equipment you need to make this amazing chili oil. Now get cooking and make it with Diy Chili Powder !

Alright, let's get cracking! we're talking dried chili peppers today, and honestly, what can't you do with them? i’m thinking we'll focus on a vibrant and versatile chili oil that elevates everything.

It’s your new secret weapon.

Prep: Your Mise en Place for Chili Oil Greatness

First, the essential mise en place . It’s all about getting organised.

• Chop 1/2 cup ( 40g ) of assorted dried chili peppers . Mix mild and hot ones! Ancho and Arbol are good. Remove stems and seeds for less heat.
• Thinly slice 2 cloves of garlic .
• Peel and thinly slice a 1-inch piece of ginger .
• Grab 2 star anise and a 3-inch cinnamon stick .
• Measure out 1/2 teaspoon Sichuan peppercorns (optional, adds a buzz!).
• Have 1 cup (240 ml) neutral oil ready to go.
• Got 1 tablespoon soy sauce , 1 teaspoon brown sugar , 1/2 teaspoon salt , and 1/4 teaspoon MSG ? Great!

Chili Oil: Step-by-Step to Flavour Town

Right, let's make it!

1. Roughly chop the dried chili peppers . Remember, less seeds means less heat.
2. In a saucepan, combine the chopped dried chili peppers , garlic, ginger, star anise, cinnamon stick, and Sichuan peppercorns (if using). Smells good already, right?
3. Pour the neutral oil into the saucepan. Heat over low heat.
4. Simmer the oil and aromatics over very low heat for about 30 minutes . Watch it! You want golden garlic, fragrant chilies, not burnt bits. It's time for the How To Dehydrate Hot Peppers stage to become complete. I often mess this up so take time to check.
5. Remove from heat. Cool slightly. Strain the oil through a fine-mesh sieve. Chuck away the solids.
6. Stir in the soy sauce, brown sugar, salt, and MSG (if using) into the warm chili oil. Taste and adjust. Does it rock?
7. Cool completely. Store in an airtight container. Should last for up to 2 weeks at room temperature. You can refrigerate for up to 1 month .

Chili Oil Pro Tips: Unleash Your Inner Chef

• Low and slow is key! This gently extracts flavor. Don't rush it. That is How To Dry Chili Peppers with flavour.
• Keep an eye on the oil temperature . If it smokes, reduce the heat. Burnt chili peppers = bitter oil. Nobody wants that.
• For extra depth, try toasting the dried chili peppers in a dry skillet for a few minutes before chopping. Dehydrating Food Storage is key to flavor.
• Homemade Chilli Powder Recipe is a very good alternative to make your own.

Honestly, making this chili oil is so rewarding. the first time i made it, i burnt the garlic and had to start over! don't be like me.

Go low and slow. trust me, that homemade heat is worth it! and, when you get really good at this, you can look up a homemade chili powder recipe, and it will take this recipe to a whole new level.

Now, who's for a cuppa?

Alright, let's dive deeper into this awesome chili oil. these are my recipe notes. think of them as handy little tips and tricks.

They’ll help you make the best darn chili oil. honestly, these notes can really elevate your cooking game.

Recipe Notes

Serving Suggestions: Get Creative!

Let's talk about serving this bad boy. picture this: a beautifully plated bowl of noodles. a drizzle of this fiery oil transforms it! or, what about dumplings? forget the usual soy sauce.

This chili oil is your new go-to dipping sauce.

Eggs are a game changer too. scrambled, fried, omelet. a splash of this oil adds a wicked kick. presentation-wise, less is often more.

A simple drizzle. a vibrant garnish. trust me, it looks fantastic. some sides that might go well is some plain rice or some cucumbers, to give it a refreshing contrast, for drinks maybe some ice tea,

Storage Tips: Keep It Fresh

Right, storage is key. keep your chili oil in the fridge. it'll last longer. we are talking about a month, easy.

Honestly, the oil might solidify a bit in the cold. don't panic!. just let it come to room temperature before using it.

Give it a good stir too. reheating isn’t really necessary, but if you want to gently warm it, go for it.

Variations: Spice It Up (or Down)

Fancy a change? let's tweak it. need a vegan version? swap the honey for maple syrup. easy peasy. want more heat? add some extra dried chili peppers .

Perhaps some scotch bonnets. be careful though! they pack a punch. consider these spices when you how to dehydrate hot peppers , it adds a different dimension.

Plus, how to dry chili peppers yourself can be very rewarding! you end up with something truly unique for your homemade chilli powder recipe or even a simple diy chili powder .

Remember, homemade chili powder tastes way better. and you know exactly what's in it!

Nutrition Basics: A Little Spice, A Lot of Flavour

Okay, let's keep it real. this chili oil isn't exactly a health food. but it's packed with flavour. and a little goes a long way.

It has about 120 calories per tablespoon. there’s fat from the oil. carbs are minimal. the key benefit? it makes your food taste amazing.

The real benefit you can get from dehydrating food storage . honestly, a flavorful life is a good life. how to make chili with this oil can be a delicious and nutritious addition.

So there you have it!. my recipe notes. honestly, i hope they help you nail this recipe. don't be afraid to experiment.

Tweak things to your liking. and most importantly, have fun!. get that spice life!.