Hi Mike and Patty,
Ralph here from South Africa.
I LOVE your site. These recipes are amazing!
I have a variation of this chili oil which I've evolved from a recipe on another site, which I'd like to share. This is not a 5 minute version, though 🙂
Unfortunately, down here we don't get shallots, so I used red onions, and some spring onion (I think in the US you'd call them green onions... which are apparently NOT exactly the same as scallions, but I'm sure scallions would work fine).
It's also really hard to find a decent variety of chilis other than bird's eye, Jalapeno, Habs and a few others, so I've tweaked the recipe according to what I have managed to get my hands on. In future I will rather get seeds and start growing my own. But for now this is what I used.
Below are the ingredients and their quantities used in my last batch (I weighed and recorded everything as I went along. Please note I'm in South Africa so we use the metric system (liters and grams) so please convert to pounds, ounces, gallons...etc:
2L sunflower cooking oil
76g Serenade chili
39g red Bird's Eye chili
252g green Jalapeno chili
150g dried chili flakes
75g white salad onions (short spring onions, white and green parts - green onions in the US)
Cloves from 4 heads of garlic (+- 300g)
3 red onions (530g)
3 Knorr Chicken stock cubes
1 Knorr beef stock cube
120g brown sugar (not the sticky kind. Same consistency as white sugar, but a light brown, almost caramel colour. That's the sugar we use at home. I'm sure ordinary white sugar would be just fine).
100g sesame seeds (optional for extra crunch and flavour - leave these until very last).
This is the 2nd time I've made this recipe, and this time around I used your recipe and video instructions to roast the chilis beforehand. This is of course optional. I was just intrigued by the idea of different flavours coming out during the roasting.
Chop up the chilis, garlic and onions to a course mixture and set aside.
In a large pot heat the oil on a medium heat. My stove settings go up to 12. I had it up to 5, so it's just below halfway on the dial. (I used a pot because a pan is not deep enough for 2 liters of oil - I'm sure a wok would work, but then cooking time may be reduced... a pot takes a bit longer, I'd think)
When the oil is hot enough, put the dried chili flakes, sugar and broken up stock cubes into the oil and fry for about 5 minutes.
Then add the onion, chili and garlic and fry, stirring often so it doesn't stick.
Fry this for another 25 minutes, so the total cooking time since you added the flakes etc is about 30 minutes.
Then I turned up the heat to 8/12 (2 third heat on the dial) for another 20 minutes (total cooking time so far is around 50 minutes). During this part you need to stir almost constantly as it is possible to burn the mixture. The reason I cranked up the heat on the stove is that it almost crisps the chili mix, which I really love. If you don't care, don't mind, or don't have a full hour, you can take it off the stove at this point. But seriously... leave it on 🙂
And then for the last 10 minutes, add the sesame seeds. The reason I added the sesame seeds so late is because I'm scared of burning them and don't want to ruin the entire batch by putting them in too early and risk burning them. If anyone knows f they can survive longer in hot oil without spoiling or burning, let me know.
But I put in for the last 10 minutes.
That's it. Remove from the stove and let it cool.
I first used a ladle to get the chunky mixture into the jars, filling each one about halfway. Then I shared out the oil to fill each jar.
Seal and put in the fridge.
The only thing that worries me is some of the comments in this post about using within a month or it'll go off. I hope that by keeping it in the fridge, it'll last a bit longer. From the last batch I made, I gave so many away, my remaining jars got used up before a month was up.
Anyway, check it out, play around and have fun.
Thanks for reading this, and thank you for this amazing page!!
REPLY: Ralph, thank you for sharing this. Sounds great! -- Mike from Chili Pepper Madness.
FAQs
Since you're cooking the oil at high temperature, you can use oils such as corn oil, canola oil, teaseed oil, or peanut oil. These oils are also known as neutral oils, which means they don't impart strong flavors.
How do you balance chilli oil? ›
High-fat foods like nuts and nut butters can help dissolve the oils in capsaicin, making the spice feel less potent. Adding a scoop of nut butter can not only help neutralize excessive spice, but also adds protein, healthy fat and nutrients to whatever you're making.
How long does homemade chili oil last? ›
How Long Does Chili Oil Last? Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.
Do you use fresh or dried chillies for chilli oil? ›
There are two types of oil you can make, using fresh or dried chillies. With fresh chillies, once you've got about 10 saved up in the freezer, place them in a snug-fitting pan and cover with 2cm of cheap olive oil. Pop on a low heat and slowly simmer them for 1 hour, then allow to cool.
What temperature should the oil be for chili oil? ›
Heat oil in a small saucepan over medium until it reaches 225 degrees F to 250 degrees F (110 degrees C to 120 degrees C), 3 to 4 minutes.. It's hot enough when a few flakes of crushed red pepper will sizzle in the oil. Pour oil over spices. Let stand until cooled completely, about 1 hour.
Is olive oil good for chili oil? ›
Ingredients for Italian Chili Oil
While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat. So, the delicate flavor of a very high-end, extra-virgin olive oil will likely become masked.
What can too much chili oil cause? ›
Although usually enjoyable in our food, too much hot pepper can result in nausea, vomiting, abdominal pain, diarrhea and a burning sensation when ingested. During meal preparation, if capsaicin-containing oils get on the skin, it can lead to pain and redness with irritation.
How long is chili oil good for? ›
To ensure the best quality and flavor, it is generally recommended to use chili oil within six months of opening the container. Personally, we've kept chili oils for longer than a year. Some of them do become more spicy while others tend to lose some of its flavor.
Why is my chilli oil bubbling? ›
Determine the cause of the bubbling: Bubbling may be caused by impurities or moisture in the oil, or it could be a sign of microbial growth. It's important to determine the cause of the bubbling before attempting to recover the oil.
What are the white specks in chili oil? ›
Well, the sediment is from the onions, ginger, cloves and other ingredients you added to make this incredible chili oil with sediment. Chili oil is not that stuff you see on the shelves of your supermarket in the international aisle. It's doesn't run clear like that. It's got stuff in it.
A: No. It does not need to be refrigerated. Nowhere on the label does it say it needs refrigeration. I always have a jar on my kitchen counter.
Is homemade chili oil healthy? ›
Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.
Which chilli is best for chilli oil? ›
Each different chilli flake will produce a chilli oil with a different colour and flavour. The best one to use in my opinion are Sichuan chilli flakes. These are the ones used in most commercial chilli oils. They produce a deep red colour whilst also providing heat.
Can I use chili powder instead of chili flakes for chili oil? ›
You can use chili powder, chili flakes or grind your own chili mix of whole chilis. The chili you choose will in the end determine the taste of your oil.
Why is my chili oil fermenting? ›
It ferments, like every other food mixture, because there's microorganisms (bacteria and yeast) in the air and the ingredients that reproduce and consume the sugars and starches in it. Any jarred vegetable, fruit, or herb will ferment unless there is something specifically to prevent microorganism growth.
Is avocado oil good for making chili oil? ›
Chili Avocado Oil
Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil.
Can I use mustard oil to make chilli oil? ›
South Indian inspired chilli oil – use mustard oil along with plenty of coriander seeds and black pepper. Add curry leaves, desiccated coconut and some dried split urad (split black gram) to the chilli flakes. Watch it sizzle and the aroma fill your kitchen as the oil pours over those spices.
Is grapeseed oil good for chilli oil? ›
Ideally, you want a neutral-flavored oil with a high smoke point. An oil with a strong flavor will compete with the garlic and chili flavors. I chose grapeseed oil for this easy chili garlic oil recipe. It is very neutral in flavor and has a smoke point of 421 degrees.
Is coconut oil good for chili oil? ›
The coconut oil will impart a lovely flavour that goes along well with the chilli, and the olive oil keeps the cost of this recipe down (olive oil is a lot cheaper than coconut oil). You could use 100% of either oil but I prefer having a combination. Heat the oil on medium-high until melted and hot.
