24
Oct
As the peppers soak they will begin to sink to the bottom of the bottle. We recommend using vegetable oil when making chili oil at home.
Put the chile flakes peanut oil and sesame oil in a large glass jar and stir well.
Making hot pepper oil. Chilis bottle for hot pepper chili oil. Wash the hot peppers let the peppers dry out thoroughly as in sun dried or dehydrated they should look crinkled and dry before you use them and add 20 or so to the bottle. Prepare a clean dry glass bowl or jar and place the crushed chile peppers in it.
The spruce nyssa tanner. 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.
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.
Allow that to soak for 2 3 days before use or before you gift the bottle to someone. As the peppers soak they will begin to sink to the bottom of the bottle. If you notice the peppers floating at the top are exposed sticking out of the oil be sure to add a little more oil or invert the bottle.
Put the chile flakes peanut oil and sesame oil in a large glass jar and stir well. Tightly close the jar and set in a cool dark place for 24 hours before using. The longer the oil sits the more intense its flavor will be.
The first ingredient that will affect flavor and texture is your oil. Since we will be heating the oil to around 300 f we want something with a higher smoke point. You should also use an oil that is not too flavorful and will not compete with the aromatics for overall flavor.
We recommend using vegetable oil when making chili oil at home. Wash your container mine. Glass bottle out with hot soap and water.
If you can boil it in water to disinfect it properly. Pour your oil of choice seed corn peanut olive into a frying pan and heat the oil. Turn it off well before it gets to the smoking point.
Let it cool for a minute or two. Add the habanero peppers to the oil and remove from heat. Steep the peppers in the oil for 30 to 60 minutes.
The longer the steeping time the hotter the oil. Don t allow the peppers to steep for longer than 90 minutes as the oil will likely be too hot for any but the bravest of souls. Now pop your hot peppers into the jars.
Make sure that you leave 1 inch headspace at the top of jar. Then add the kosher salt as per your taste. Remember salt only enhances the taste it is not a preservative.