The Best Chili Oil
Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen. You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.
Chili Oil Ingredients:
1 cup Red Chili’s
2 cups Canola Oil
To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining. Other ingredients can be added, if you want more flavor than just the heat. Garlic and Ginger are great examples but the possibilities are endless.
Poor the oil into your favorite receptacle or mason jar for safe storage. On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something. And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.
