I published this recipe for home made chili oil yesterday on my Dutch blog but I also wanted to share this recipe with my non-Dutch readers.
Because be honest, wouldn’t this make a great holiday gift? Everybody likes food right?
This home made chili oil can be used to add some spice to dishes before serving but also for cooking.
It’s a must have in my kitchen! I can’t live without it and you also shouldn’t 😉
Spice up you life!
Here is my recipe for four 8.5 floz bottles which you can use as a holiday gift. Of course you can also use the directions to fill a larger bottle for yourself. Using 8 serrano peppers on 34 floz canola oil makes a rather mild chili oil. Feel free to use more peppers!
Spice up your life with home made chili oil. This is a must have in your kitchen! Use the chili oil to season dishes or for cooking.
- 34 fl oz canola oil
- 8 red serrano peppers
- 2 garlic cloves
- 16 dried Thai chilies
- 4 tsp chili flakes
- also needed: 4 empty bottles (8.5 fl oz), pitcher, sieve with cheese cloth, funnel
- Fill the bottles with boiling hot water and set aside.
- Wash the serrano peppers under running water and pat dry. Cut off the stalk (throw out), cut the pepper in length and chop coarsely.
- Peel the garlic cloves and crush the clove.
- Heat about ½ cup of the canola oil in a sauce pan over high heat and add the chopped pepper and crushed garlic.
- Fry them for about 5 minutes until the peppers are soft and the oil is red.
- Add the remaining oil and bring to a boil, change the heat to low and let it simmer for 30 minutes.
- Remove the pan from the stove and let the chili oil cool down to room temperature.
- Discard the water from the bottles and let the bottles dry.
- Line a sieve with a cheese cloth and use this sieve to pour the (cold!) oil into the pitcher. Discard the cheese cloth with the peppers and garlic.
- Add the dried Thai chilies and the chili flakes to the bottles and use the funnel to pour the oil into the bottles.
- The chili oil is now ready!