Chili oil is made by infusing chili flakes or whole dried chili peppers in oil. It is used as a condiment or base for dishes and can be made at home with various oils. Refrigeration is recommended for storage and different heat tolerances can be accommodated. Hot or cold infusions can be made at home.
Chile or chili oil is a spicy oil infusion made by adding chili flakes or whole dried chili peppers to an oil such as vegetable or olive oil. It is often used as a condiment, especially in Asian cuisine, and can also be used as a base for a gravy or sauteed dish. Many grocery stores carry this oil, especially in the Asian or specialty foods aisles. It can also be easily made at home.
All oils do best when refrigerated after opening. Refrigeration prevents the oils from turning rancid quickly. Shop chili oil is designed to be stable for several months, but refrigeration will extend its shelf life. When making chili oil at home, it should always be refrigerated, as most home cooks don’t have stabilizers that will stop the chilies in the oil from forming.
When used as a condiment, chili oil generally enhances the spiciness of a dish it is used on. When different people have varying heat tolerances, this oil can be a great way to avoid disputes, as it allows each diner to season to taste. Many Asian restaurants have small plates of chili oil on the table or can supply it when requested. When used as a base, this oil will greatly enhance the spiciness of a dish, as the cooking temperatures will let the heat out.
Many types of oil are used to make chili oil. Olive and vegetable are two common choices, but they can also be made with oils like canola, sunflower, sesame and avocado. Some oils have a low smoke point and should be used cold infused. Heating these oils should also be avoided if possible.
To make chili oil at home, cooks can make a hot or cold infusion. In both cases, the bottle in which the oil will be held must be boiled and allowed to dry completely, to make it as sterile as possible. In the case of a cold infusion, whole or crushed dried chillies can be placed in the bottle together with the oil.
The bottle should be refrigerated for at least a month before opening, with the longer chilling period creating a richer flavor. Hot infusions are made by heating oil and chillies together and pouring the mixture into a bottle, which is usually refrigerated. In the case of a hot infusion, the oil can be strained or the chiles can be left in so that the infusion will get hotter as it sits.
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