Cooking and Baking

How to Make Chili Oil?

I want to make some Chili Oil, perhaps similar to that that I've experienced as a condiment in some Asian eateries. It has been a while, but memory suggests a lot of pepper flakes and seeds, home-smashed or otherwise, in oil. I do not know what kind of pepper flake is suggested or what kind of oil to use. I'll assume that there is some heating involved but I have no clue. My best guess is to store the completed condiment in the fridge, flake, seed and oil together and use small measures as necessary. I like the stuff, but I have no clue about how to cook it to extract the best flavors. All suggestions are welcome and there are no wrong answers. Thanks! Of note: A couple of prior experiments were ~OK, but did not have the robust flavor that I'm looking for. Ideas?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed