HOT PEPPER OIL
Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California
Provided by Nimz_
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine pepper flakes and oil in a saucepan over medium heat.
- Bring to a boil then immediately turn off heat.
- Let cool.
- Leave pepper flakes in oil.
- They will fall to the bottom and the oil can be used in seasoning.
- The oil will become hotter as it stands.
Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1
CHINESE HOT CHILI OIL
This Chinese hot chili oil makes the perfect accompaniment to dumplings, stir-fries, and many other Asian dishes if you like to add a kick to your meals.
Provided by Liv Wan
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Use the chili oil as desired in recipes or as a dipping sauce with dumplings and noodles.
Nutrition Facts : Calories 135 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 3 mg, Fat 15 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 12 g
HOW TO MAKE CHILE OIL
If you like to add flavorful heat to your food, try making your own chile oil with this easy recipe. Just a few simple ingredients are needed.
Provided by Christine Benlafquih
Categories Condiment Ingredient
Time 1h15m
Yield 20
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a clean, dry glass bowl or jar and place the crushed chile peppers in it.
- In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Be mindful that olive oil has a low smoking point and if heated up too much for too long, its flavor can change.
- Slowly and carefully pour the oil over the crushed chile peppers, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chile is submerged. If using the whole chiles, add them now, and stir.
- Set the oil aside to cool for at least an hour or two.
- Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining-if choosing to do so, as the crushed chile will settle on the bottom of the jar, and you can use it along with the oil as a condiment.
- Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor. If left unstrained, the infusion will continue to mature, and the heat factor will amplify.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g
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.
SICHUAN-PEPPER OIL
We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.
Time 30m
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Pulse peppercorns in grinder until coarsely ground.
- Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.
HOT PEPPER OIL
Make and share this Hot Pepper Oil recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Sterilize a 1 cup mason jar or the equivalent.
- Remove stems from the dried peppers. Cut peppers in half and remove all the seeds; finely chop.
- Add olive oil, garlic and sea salt to a blender or food processor. Pulse to combine.
- Fill jar with olive oil mixture; refrigerate.
Nutrition Facts : Calories 1930, Fat 216.2, SaturatedFat 29.9, Sodium 6985.1, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.8
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