How To Make Chile Oil Recipes
CHILE OIL
Serrano peppers are slightly pointed and very hot. They are often used in guacamole and salsa and can also spice up a stir-fry.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a small saucepan, combine canola oil, 2 serrano chiles, 2 sprigs oregano, and coriander seeds. Cook over medium heat, stirring, until fragrant, about 5 minutes.
- Strain oil into a bottle; discard solids. Add another whole serrano chile and oregano sprig to the oil for garnish. The chile oil can be stored, refrigerated, for a few days; if the oil becomes cloudy, discard immediately.
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
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- Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
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