Spicy Chili Oil Recipes
SPICY CHILI OIL
A quick way to add spicy flavors to your stir fry, or roasted vegetables, or rub on baked potatoes before baking.
Provided by Calee
Categories Very Low Carbs
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place cooking oil, chilies, garlic cloves and gingerroot into an ovenproof glass bowl with lid.
- Bake in 300 oven for 1 hour until garlic cloves and gingerroot are golden brown.
- Remove to wire rack to cool for 30 minutes.
- Line strainer with coffee filter or several layers of cheesecloth, strain oil into glass jar. Chill.
- Oil should be clear. Chill makes about 7/8 cups.
Nutrition Facts : Calories 1953.5, Fat 218.2, SaturatedFat 28.3, Sodium 4, Carbohydrate 5.8, Fiber 0.8, Sugar 0.8, Protein 1
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- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.
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- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
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