Fresh Dried Chili Oil Recipes
FRESH DRIED CHILI OIL
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it's more salsa than sauce.
Provided by Oliver Schwaner-Albright
Categories condiments
Time 15m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Crush chilies with fingers into pieces no bigger than 1/4 inch across. Place in small bowl and add just enough boiling water to cover, about 1 tablespoon; let sit until chili is hydrated, 10 minutes.
- Add garlic and mint, and mix while slowly adding olive oil. Taste and season with salt. For best flavor, make several hours before using.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams
CHILI OIL OR DRIED MUSHROOM OIL
Steps:
- Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.
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- Bring the dried chiles and crushed red pepper flakes and 2 tablespoons of oil over medium low heat, so that the chiles start to sizzle. Let them heat sizzle for about 1 minute, keep a close eye on them so that they do not burn, but do become fragrant and turn a shade darker.
- Pour in the rest of the oil and leave the heat on until the oil is warm (but not too hot). Turn off the stove and remove from heat and allow to cool fully.
- Once cool, transfer the oil including the chilies to a clean container and seal. The chili oil should keep for several weeks.
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