Homemade Dried Crushed Chili Food
HOMEMADE DRIED CRUSHED CHILI
I have been looking for a mild chili pepper like this for years it is what the Koreans use and they use it in very large amounts in their cooking. It is very flavorful. Now I added some Chili De Arbol to give it some hot spice and came up with a crushed chili mixture that is a lot milder in taste and is very good as an addition to your recipes. I like the flavor and it is not a strong tasting chili like regular crushed chili pepper you buy in the store. You can even leave out the Chili De Arbol and the hot taste if you just want the chili flavor of the Mild Japones which is very good.
Provided by Rhonda E! @TwoForks4U
Categories Seasoning Mixes
Number Of Ingredients 2
Steps:
- Count out 30 Japone Chiles dry them in the sun. When they are dry carefully remove the seeds and set the seeds aside in a dish. Put the Dried Japones in the blender.
- Count out 5 Chili De Arbol that is roasted and carefully remove the seeds. Throw these seeds away they are to hot to eat. *Note: Be careful these are very hot to touch and the oil will get on your hands and burn your eyes and lips. So be sure to wash with a brush and soap to remove the oil from your fingers & hands after handling. Put these in the blender with the 30 Japones.
- Blend the two types of chilis in the blender for a few seconds then put them in a jar and add the saved japone seeds.
- Sprinkle on any dish you want to have chili flakes on it. This is not as hot as regular crushed chili pepper you buy in the store and it has a different taste that is milder. I like these on just about everything except pizza I tend to like the regular crushed chilis for my pizza other than that I use this mixture for everything else when cooking.
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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